Avocado and Porcini Tartare with Veal Fillet

2 avocados, 300g fresh young porcini mushrooms, 1 lemon, 10-12 sprigs of fresh coriander, 400-600g veal fillet, butter for frying, olive oil, salt, pepper.

1. Halve the avocado, remove the pit, and carefully scoop out the flesh with a spoon. Cut into 0.5 to 1 cm cubes. 2. Immediately drizzle the avocado cubes with the juice of half a lemon to prevent oxidation. 3. Clean the young porcini mushrooms and also cut them into 0.5 to 1 cm cubes. If desired, sauté them briefly in a hot pan with a little butter, but do not fry for too long so they retain their flavor. 4. Finely chop the coriander and grate the zest of half a lemon. Add everything to a bowl with the avocados and mushrooms. 5. Season with salt, pepper, and a little olive oil, and mix everything well. 6. Season the veal fillet with salt and pepper and sear it on all sides in a hot pan with butter until the desired doneness is reached. 7. For the tartare, use small dessert rings or self-made rings from aluminum foil to arrange the tartare on the plates. 8. Slice the veal fillet and arrange it next to the tartare. Serve immediately.