Autumn Vegetable and Beef Tempura
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Zucchini | 200g |
| Carrots | 200g |
| Artichokes | 300g |
| Porcini Mushrooms | 200g |
| All-purpose Flour (for vegetables) | 80g |
| Salt | A pinch |
| Sunflower Oil (for frying) | 1L |
| Sparkling Water | 700g |
| All-purpose Flour (for batter) | 300g |
| Egg Yolks | 1 |
| Beef (preferably tender cuts) | 200g |
| Green Peppercorns | 15g |
| Rosemary | 1 sprig |
| Coarse Salt | To taste |
Instructions:
1. Prepare the Beef:
- Begin by preparing the herb mix to infuse the beef. In a mortar, combine the green peppercorns and a pinch of salt. Add the rosemary leaves (washed and dried) and grind them together using a pestle. Continue grinding until you achieve a fine herb mixture.
- Next, rub about a quarter of the aromatic mix on the surface of the beef fillets, ensuring they are evenly covered. Repeat the process for the second fillet.
- Let the beef rest at room temperature for about 10-15 minutes so that it absorbs the herb flavors.
2. Prepare the Vegetables for Tempura:
- While the beef is resting, focus on preparing the vegetables for tempura. Start by washing and drying the zucchini and carrots. Peel the carrots and trim the ends, then cut them lengthwise into thin slices (you can use a mandoline for precision). Cut the zucchini into similarly thin slices.
- Coat the zucchini and carrot slices evenly in all-purpose flour, ensuring each piece is well-covered. Set these aside for later.
3. Prepare the Artichokes:
- For the artichokes, cut them in half and carefully remove the inner fuzzy hairs with a knife. Slice the artichoke hearts into thin slices, about 2-3mm thick. Immediately coat these slices in flour to prevent browning.
4. Prepare the Porcini Mushrooms:
- Clean and slice the porcini mushrooms. Coat the slices lightly in flour, and set them aside with the other vegetables.
5. Make the Tempura Batter:
- For the batter, take a mixing bowl and fill it with ice cubes. Place a metal bowl on top (metal is the best conductor of temperature for this preparation). Crack an egg into the metal bowl and slowly add the sparkling water, stirring gently with a whisk.
- Gradually sprinkle in the all-purpose flour, mixing carefully until the batter is smooth. The ice will help keep the batter cool, ensuring a light and crispy texture when frying.
6. Fry the Vegetables:
- Now, you’re ready to fry! Heat the sunflower oil in a deep pan or fryer until it reaches 180°C (350°F).
- Start by dipping the flour-coated artichoke slices into the batter and gently lowering them into the hot oil. Fry until golden and crispy, about 2-3 minutes. Use a slotted spoon to transfer the fried artichokes to a plate lined with paper towels to drain excess oil.
- Repeat this process for the remaining vegetables: zucchini, carrots, and porcini mushrooms, ensuring the oil temperature remains consistent for each batch. Remember to salt the vegetables once they are fried.
7. Grill the Beef:
- While the vegetables are frying, heat a grill or grill pan over high heat. Place the beef fillets on the grill and cook for about 2 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness.
- Let the beef rest for a few minutes after grilling to allow the juices to redistribute.
8. Serve:
- To serve, arrange the crispy tempura vegetables on a platter and garnish with a sprinkle of coarse salt. Slice the grilled beef fillets and place them alongside the vegetables. Enjoy this autumn-inspired dish as a satisfying and flavorful main course!
This Autumn Vegetable and Beef Tempura is a vibrant and delicious dish that captures the essence of the season. The crispy tempura vegetables paired with the tender, herb-infused beef offer a beautiful contrast in textures and flavors. Perfect for a comforting family dinner or a special gathering, this recipe showcases the richness of autumn’s produce in a delightful, crispy tempura form.
