Fillet of Beef with Whipped Cream Polenta and Tomato Jus

Place zucchini in boiling water for 2 min, rinse, rub dry, then score a tiny bit lengthwise. Sauté two diced shallots in a frying pan with oil. Using the stem end of a wooden spoon, pierce the beef tenderloin lengthwise, rubbing it with salt and pepper on the outside and inside. Push zucchini, sauteed shallots and rosemary needles into the tenderloin. Sear the meat in a little bit of oil on all sides, then continue cooking in the oven at 150 °C for about 30 minutes.

In the meantime, cut the corn kernels from the cob and gently fry them with the remaining shallot cubes and garlic in a little bit of oil. Add milk and whipping cream, bring to a boil and stir in the corn semolina. Cook the polenta at low temperature for 25 minutes, stirring repeatedly.

Finely dice the dried tomatoes, add the beef stock and boil for a third, then season with balsamic vinegar and pepper.

Season the polenta and arrange in the center of the plate. Cut the beef fillet and place it on top. Form the sauce all around and garnish with nasturtium flowers.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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