for 4 portions

150 g	white flour
¼ tsp	salt
2 dl	white wine or mineral water
1	fresh egg yolk
1	fresh egg white
1 pinch	salt
12	courgette flowers
12	mini mozzarella balls

To shallow fry

non-cold-pressed olive oil (to shallow fry)

Meat

2 tbsp	olive oil
1 tbsp	crema di Balsamico (balsamic cream)
1	garlic clove, finely chopped
1 tsp	mixed peppercorns, crushed
2	entrecôtes doubles (each approx. 350 g and 4 cm thick)
a little	sea salt

How it's done

Mix the flour and salt in a bowl, add the wine and egg yolk, whisk until smooth, cover and leave to stand for approx. 30 mins. Just before frying, beat the egg white with the salt until stiff, carefully fold into the batter. Carefully open the courgette flowers and remove the stamens. Fill each flower with one piece of mozzarella.

To shallow fry

Fill a cooking pot approx. 3 cm high with oil, heat up, then reduce the heat. Using a fork, pull the courgette flowers through the batter in batches. Allow the excess batter to drip off. Shallow-fry over a medium heat for approx. 2 mins. per batch, turning once, until golden. Remove and drain on paper towels, then keep warm in the oven with the door slightly ajar.

Meat

Combine the oil, balsamic glaze, garlic and pepper. Coat the entrecôtes with a little of the marinade, cover and marinate for approx. 30 mins. Set aside the remaining marinade. Heat the oil in a frying pan. Fry the meat for approx. 4 mins. on each side. Carve the meat diagonally, season with salt, serve with the courgette flowers and remaining marinade.

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