Grilled Beef Fillet

Ingredients

• 2 yellow tomatoes
• 2 Zucchini
• 100 g mushrooms
• 1 ball mozzarella
• 2 sprigs fresh tarragon
• 2 stems basil
• 360 g beef fillet
• iodized salt
• 1 tsp sunflower oil
• 1 tsp sour cream (butter)
• 40 g sour cream

Instructions

1. 1.

   Briefly blanch the yellow tomatoes in boiling water, then cool them; halve the tomatoes and remove stems and seeds. Cut the flesh into cubes. Preheat the oven to 200 °C.

2. 2.

   Peel, wash, and grate the zucchini coarsely. Clean the mushrooms with kitchen paper and slice thinly. Dice the mozzarella. Wash and dry tarragon and basil, then finely chop each.

3. 3.

   Slice the beef fillet into four pieces. Season both sides with iodized salt. Heat sunflower oil and sear each fillet piece for 1–2 minutes per side, then remove.

4. 4.

   Combine tomato cubes, chopped basil, and mozzarella; spread this mixture over the fillet slices. Bake in the hot oven for about 8–10 minutes to gratinate.

5. 5.

   Meanwhile melt the sour cream butter, briefly sauté zucchini sticks in it, seasoning with iodized salt. Add mushroom slices and cook a few minutes more. Then stir in sour cream and chopped tarragon, taste, and adjust seasoning. Distribute the zucchini mixture on plates and place the gratinated fillets on top.