Mix lemon zest with half of the sour whipped cream and a little salt and set aside to infuse a little.
Cut the fillet diagonally to the grain into 2 cm wide strips. Fry in oil with butter until hot on all sides, season with pepper and remove from the frying pan. Keep warm in the oven at 70 °C.
Chop onion and sauté in frying pan until translucent, dice tomatoes and add. Sauté lightly and reduce.
Add lemon zest and whipped cream and pour in remaining whipped cream until it reaches a suitable consistency. Season with mustard and juice of one lemon.
Cut mushrooms into slices, toss briefly in butter and then add to the sauce together with finely diced gherkins. Gently simmer for five minutes and reduce. If necessary, add more sour cream.
Meat in the sauce form and become hot.
Serve: Long grain rice, pasta, bread dumplings, roasted potatoes, mixed leaf salad.
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