Roast Beef with Zucchini Courgettes
Blanch the tomatoes briefly with boiling water. Peel, cut in half and remove stems and seeds. Cut into cubes. Preheat the oven to 200 °C (approximately 390°F).
Rinse and coarsely grate the zucchini. Rinse the mushrooms, dry with a paper towel and cut into thin slices. Cut the mozzarella into small cubes. Rinse the tarragon and basil, shake dry and chop finely.
Cut the beef into 4 slices. Season with salt on both sides. Heat the safflower oil and cook the fillet slices for 1-2 minutes on each side and remove.
Mix the diced tomatoes, chopped basil and mozzarella. Spread over the fillet. Bake for about 8 to 10 minutes.
Combine the sour cream, melted butter and zucchini sticks. Sauté briefly and season with salt. Add the mushroom slices and sauté for a few minutes. Stir and add the sour cream and the chopped tarragon. Arrange the zucchini on plates and put the baked fillets on top.