Remove the fat from the filet and chop finely with a knife, or have it ground by the butcher. Season the meat with a sauce of lemon, salt, pepper and extra-virgin olive oil. Crumble GROK finely and add to the meat.

Wash and trim the zucchini, cut them length-wise into slices and grill them on the griddle. Place a ball of tartare on each grilled zucchini slice and roll it into a cylinder.

Stand the cylinders on the plate and decorate with crumbled GROK or an unbroken GROK.