What to cook for a romantic dinner?

• Beef steak 2 pcs – 500 g
• Olive oil – 40 ml
• Butter – 50 g
• Tamaki Black pepper sauce – 40 ml
• Fresh garlic – 6 g
• Salt - to taste

1. Season the beef steak with salt and drizzle with olive oil.
2. Heat the pan well, lay out the beef steak. Fry on medium heat for 2 minutes on one side, then turn the meat over and fry it for another 2 minutes, spread out the pieces of butter. The degree of readiness of the steak is determined by the color of the end - the more it changes color, the higher the roasting.
3. Sprinkle the finished steak with chopped garlic, put it on a plate, cover with foil and let rest for 10 minutes. Serve with Black Pepper sauce.

• Fresh champignons – 500 g
• Tamaki Onion Sauce – 100 g
• Butter – 20 g
• Olive oil – 40 g
• Vegetable broth – 600 ml
• Salt – 5 g
• Freshly ground pepper – 1 g
• Lemon juice – 15 g
• Fat cream – 200 g
• Ground nutmeg – 1 g
• Baguette – 100 g

1. Peel the champignons and cut them arbitrarily, leave 2 mushrooms for decoration. Preheat two types of oil, leave 10 ml of olive oil for baguette croutons, add champignons.
2. Simmer the mushrooms for 15 minutes until they decrease in size, then pour in the broth, lemon juice, bring to a boil. Add Onion sauce and cream to the mushrooms, warm up, but do not boil. Add salt and pepper to the soup, add nutmeg. Grind the soup with a blender until smooth. Cut the remaining champignons into slices for decoration and fry.
3. Cut the baguette crosswise into pieces no thicker than 5 mm, lubricate the surface with olive oil. Dry in the oven for 5 minutes. Pour Onion sauce over the finished soup, garnish with slices of champignons, serve with baguette croutons.

• Beetroot – 500 g
• Arugula leaf salad – 150 g
• Fetaxa cheese – 100 g
• Cream cheese – 100 g
• Garlic – 3 g
• Fresh dill – 5 g
• Tamaki Balsamic vinegar – 10 g
• Olive oil – 40 g
• Walnut – 20 g
• Ground black pepper – 1 g
• Salt – 3 g
• For pearls:
• Agar-agar – 4 g
• Tamaki Balsamic sauce – 50 g
• Vegetable oil – 150 g

1. Peel the beets. Combine olive oil, balsamic vinegar and salt, brush with beets. Wrap in foil and bake at 120-130 °C until cooked (it may take 3 hours).
2. Prepare a cream of feta. In the bowl of a blender, combine fetaxu cheese, cream cheese, garlic and dill greens, grind into a homogeneous mass, transfer to a pastry bag.
3. Cut the finished beetroot into slices. Spread out the beetroot slices on a plate, put the feta cream next to it, put the leaf salad on top. Sprinkle the salad with chopped walnuts, season with olive oil and freshly ground black pepper.
4. Prepare the pearls. Pour the Balsamic sauce into a saucepan, add the agar-agar and leave for 5 minutes. Heat the sauce in a water bath until the ingredients dissolve. Pour vegetable oil into a container and cool. Fill the syringe with sauce from a saucepan and drop it into cold oil. Drain the finished pearls with a spoon and spread them on the salad.
5. Enjoy your meal!

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