Roast Beef with Zucchini Courgettes

Roast Beef with Zucchini Courgettes
55 min.


for 2 servings
2 yellow Tomatoes
2 Zucchini
100 grams Button mushrooms
1 scoop Fresh mozzarella
2 sprigs fresh Tarragon
2 sprigs Basil
360 grams Beef fillet
Iodized salt
1 teaspoon Safflower oil
1 teaspoon Sour cream (Butter)
40 grams Sour cream
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Preparation steps

Step 1/5

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).

Step 2/5

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.

Step 3/5

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.

Step 4/5

Mix the diced tomatoes, chopped basil and mozzarella. Spread over the fillet. Bake for about 8 to 10 minutes.

Step 5/5

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.