Make potatoes, peel and cut in half lengthwise. Cut zucchini into pieces about 4 cm long and then cut them into six parts.
Remove the peel from the shallots and cut them in half. Remove the peel from the garlic. Grate the mushrooms and halve or quarter each according to size.
Heat a dry frying pan, add 3 tablespoons of olive oil and sear the beef fillets on both sides. After searing, season with salt and enough pepper. Add garlic, shallots, zucchini and mushrooms, sauté for a minute and then season as well.
Top the fillets with thyme and rosemary and place a flake of butter on each one. Now put the frying pan into the oven heated to 200 degrees (12 min for 250 g heavy fillets, 20 min for 300 g heavy fillets).
Then remove the roasting pan from the stove and let the fillets rest for at least 10 min. Immediately before serving, fry the meat again for about 5 minutes on all sides, and the vegetables in a second frying pan.
Pour the gravy into a small saucepan and stir in a little cold butter with a whisk. Season to taste. (If you like more sauce, add a mound of veal stock.) Serve: In the center of each plate, shape baked beef tenderloin. Arrange mushrooms, zucchini, potatoes, shallots and garlic evenly around meat. Pour a little sauce over the meat and the rest as a sprinkle around the vegetables. Decorate with sprigs of rosemary and thyme.
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