Purée
100 g of black bean puree
1 cup of water
Risotto
200 g of mini zucchini
3/4 cup of olive oil
1 cup of Arborio rice
100 g of onion
1 liter of white wine
1/2 liter of chicken broth
1/2 cup of Parmesan cheese
Tempura
100 g of tempura mix
1/2 cup of cold water
12 zucchini flowers
Vegetable oil for frying
Tartar
800 g of ground filet mignon
1/4 cup of ketchup
1/4 cup of Dijon mustard
4 cups of diced cucumber
1 tablespoon of chopped caper
1 tablespoon of chopped pickle relish
Accessory
Metal ring
Purée
100 g of black bean puree
1 cup of water
Risotto
200 g of mini zucchini
3/4 cup of olive oil
1 cup of Arborio rice
100 g of onion
1 liter of white wine
1/2 liter of chicken broth
1/2 cup of Parmesan cheese
Tempura
100 g of tempura mix
1/2 cup of cold water
12 zucchini flowers
Vegetable oil for frying
Tartar
800 g of ground filet mignon
1/4 cup of ketchup
1/4 cup of Dijon mustard
4 cups of diced cucumber
1 tablespoon of chopped caper
1 tablespoon of chopped pickle relish
Accessory
Metal ring
Purée of black bean
1
Cook the black beans with water and salt
Blend in a blender with some of the cooking liquid until smooth
Risotto
1
Slice the zucchini into thin strips
Sauté in olive oil and blend in a blender
2
Sauté the Arborio rice in a pan with olive oil and diced onion
Add white wine and chicken broth, then finish with Parmesan cheese and black bean purée
Tempura
1
Mix the tempura mix with cold water
Dip zucchini flowers into the mixture, then fry in hot vegetable oil until golden brown
Assembly of the tartar
1
Season the ground filet mignon with ketchup, Dijon mustard, diced cucumber, chopped caper, and pickle relish
Shape into four portions
2
Grill the steak in a hot skillet for one minute per side
Serve with tempura on top and risotto on the side.
