Filets
4 beef fillet mignon steaks, 1 1/2 cm thick
Salt and black pepper to taste
2 tablespoons of Worcestershire sauce
1/3 cup of balsamic vinegar
1 tablespoon of thyme
1/4 cup of water
2 tablespoons of cold butter
For serving: olive oil
Puree
2 cups of cooked and drained black beans
3 tablespoons of olive oil
2 cloves of minced garlic
4 zucchinis
Rice
1 1/2 cups of cooked white rice
1 egg
Salt to taste
1/2 cup of grated Parmesan cheese
Filets
4 beef fillet mignon steaks, 1 1/2 cm thick
Salt and black pepper to taste
2 tablespoons of Worcestershire sauce
1/3 cup of balsamic vinegar
1 tablespoon of thyme
1/4 cup of water
2 tablespoons of cold butter
For serving: olive oil
Puree
2 cups of cooked and drained black beans
3 tablespoons of olive oil
2 cloves of minced garlic
4 zucchinis
Rice
1 1/2 cups of cooked white rice
1 egg
Salt to taste
1/2 cup of grated Parmesan cheese
Preparation
Filets
1
Season the filets with salt and black pepper
Heat a non-stick skillet over medium heat and let it get hot
Brush all the filets with olive oil
Cook two at a time, flipping until browned on both sides
Set aside
2
In the same skillet, combine Worcestershire sauce, balsamic vinegar, thyme, water, and salt
Bring to a simmer, stirring constantly, until the sauce thickens and becomes creamy
Remove from heat and whisk in cold butter until smooth
Puree
1
Blend cooked black beans in a processor and strain through a fine-mesh sieve
Sauté the garlic in a little olive oil and mix with the black beans
Add more olive oil and blend until smooth
2
Blanch the zucchinis until they're tender, then cut them into strips, remove all pulp, and fill with the puree of black beans
Rice
1
Combine cooked rice, egg, salt, and Parmesan cheese
Heat a non-stick skillet over medium heat and add a small amount of oil to prevent sticking
Form into patties and cook until browned on both sides
2
Serve the filets with the creamy sauce, accompanied by stuffed zucchini and rice.
