Fillet Steak with Sweet Potato and Carrot Puree, Vegetables & Sour Cream (Christian Polanc)

Mediterranean vegetables: Cut the onion into cubes and core the tomatoes. Then dice the pulp. Then cut the zucchini and peppers into small cubes. Sweat the onion cubes in the olive oil and add the tomato cubes. Sweat everything briefly. Deglaze with the vegetable stock and add the zucchini and pepper cubes as well as the rosemary sprigs. Season with salt and pepper. Let everything simmer together for about 5 minutes. Remove the rosemary sprigs again. Cut the basil into strips and add just before serving. If necessary, season again with salt and pepper.

Sour Cream: Mix all ingredients together well and season with salt / pepper and herbs. (Instead of the fresh herbs, the frozen version "8 herbs" can be used.)

Sweet potato puree: Peel the sweet potatoes and carrots and cut into pieces. Cook in vegetable stock for about 15-20 minutes. When they are done, drain off the cooking water and mash the potatoes with the pounder (not the mixer). Add the butter and milk (or sour cream) and continue to mash until the puree has the desired consistency. Slit open the peppers, remove the seeds and cut finely. Then stir into the puree. If you don't want to use hot peppers fresh, use ground chilli or cayenne pepper. Season with salt, pepper, nutmeg and a tiny (!) Pinch of cinnamon.

Dry-Age Steak: Sear the steak on both sides for about 3 minutes on the grill and then place it in an oven at 90-100 degrees in aluminum foil for about 5 minutes to rest. The grill and rest times vary depending on the taste and thickness of the meat.