Summary

Ingredients

• 1 ½ kg beef fillet (s)
• 500 g beans, as lon as possible, reen (fresh)
• 12 slices bacon, mixed, thinly sliced
• 180 g polenta
• 500 ml vegetable stock
• 3 tablespoon butter
• 4 tablespoon parmesan, grated
• Thyme and rosemary, a few sprigs
• salt and pepper
• Oil for frying
• 2 onions)
• 1 tomato (s)
• 100 ml red wine
• Sauce thickener

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Instructions

1. Salt and pepper the fillet well, cut the onions and tomatoes into eighths and fry everything well on all sides with a few sprigs of rosemary and thyme. Deglaze with approx. 60 ml red wine. Then continue cooking for 30-40 minutes at 150 ° C in the preheated oven.
2. Bring the vegetable stock with 1 tablespoon butter to the boil, stir in the polenta and slowly reduce to a solid mass, stirring constantly. Stir in the parmesan, season with salt and pepper, pour onto a baking sheet lined with baking paper and smooth out. Let cool, then cut out stars and fry in the remaining butter on both sides until golden.
3. Put the beans in boiling salted water and cook for 5-8 minutes so that they are still firm to the bite and crisp. Quench immediately in ice water. Then always wrap a few beans with the bacon and place them on a baking sheet lined with baking paper until everything is used up and 12 bean packages have been made. Put this in the oven with the meat and bake for 10-15 minutes until the bacon is nice and crispy.
4. Take the fillet out of the oven, wrap it in aluminum foil and let it rest. In the meantime, strain the frying stock, bring to the boil, deglaze with the rest of the red wine and reduce a little. Season to taste and add a little sauce thickener if necessary.
5. Cut the fillet into slices and serve with the other ingredients on preheated plates.