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4 slices saddle of veal, 110 g bear, denerved and defatted, or veal fillet
300 g tinned kidney beans
10 g tomato purée
10 g ketchup
Salt and pepper
5 g chicken bouillon
50 g butter
30 g whipping cream
10 g black sesame seeds
15 cl olive oil
2 tbsp tamari soy sauce (organic)
Direction
Drain the kidney beans lightly and heat them, then place in a mixer bowl with 30 g butter, the whipping cream, tomato purée and ketchup, 5 g chicken bouillon, salt and pepper, and purée the mixture. Reheat that purée.
Pan-fry the meat with a little butter and olive. Salt and pepper. Bevel it and arrange it on the purée.
Prepare the sesame sauce:
Heat the sesame seeds, 15 cl olive oil, tamari, 5 cl water and 10 g butter in a small saucepan over a low flame, stirring with a whisk. Coat the meat in this sauce.
Recipe by Jacques Chibois – La Bastide Saint-Antoine – Grasse
