Steak tartare with Melanzane vegetables.

INGREDIENTS
eggplant 350 g
olive oil 177 g
13 g of garlic
tomatoes 50 g
Parsley 15 g
200 g veal
arugula 10 g
5 g of radishes
basil 100 g
70 g pine nuts
50 g parmesan
salt to taste
black pepper to taste
thyme

COOKING PROCESS
Prepare the ingredients.
Eggplant cut lengthwise into 3 parts.
Pour olive oil (10 g) and bake 10 minutes in an oven at 380 degrees.
Hot eggplant peel, add a little garlic (5 g), olive oil (15 g).
Prepare concase eggplant, tomatoes, fresh parsley, salt and pepper.
Note. Concase — it’s just a form of cutting vegetables, translated from French — «small cubes».


Add crushed garlic, thyme and mix.

скачанные файлы14
Filet mignon fry on the grill, bringing to the required roasting.


Prepare the sauce. Basil, pine nuts, olive oil (150 g), parmesan cheese, garlic, salt and pepper to break through a blender until smooth.


Ready steak cut into two parts.


Put on a plate eggplant caviar and make room for the steak.


Put the pieces of steak.
Drizzle steak with green sauce.


To decorate the dish to prepare salad: radishes cut into thin slices, mix with arugula, season with olive oil (2 g), season to taste with salt and pepper.


Bon Appetit!

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