Clean the rocket and blanch it in boiling water for 1 minute, rinse briefly under cold water, wring out, roughly chop and immediately transfer to a medium to large bowl. Add the herbs, two cloves of garlic, chopped or squeezed, the chopped cress, the sour cream, the cream and the broth and mix with a hand blender until everything is fine. The rocket doesn`t get really small, it shouldn`t either. Season to taste with pepper.
If you don`t roughly chop the rocket beforehand, it will wrap around the hand blender. This makes cleaning difficult and you get long fibers in the sauce.
Squeeze a clove of garlic into a flat baking dish. Take up the garlic with the butter and rub it into the baking dish. Then put the rest of the butter with the garlic pieces aside.
Cut the fillet into 3 - 4 cm thick medallions and rub with salt and pepper. Heat the walnut oil in a large pan, add the medallions and the butter piece to the hot pan and fry the meat on both sides. Put the medallions aside and sauté the bacon cubes in the same pan with the gravy. Put the bacon cubes and the stock in the bowl with the sauce and stir well.
Place the medallions in the baking dish and spread the sauce evenly over it so that the meat is completely covered. Clean the cherry tomatoes, quarter them and spread them on the surface. Tear the mozzarella into pieces and distribute them as well. Now sprinkle the parmesan on top and bake in the preheated oven at 200 ° C (180 ° C fan oven) for about 25 minutes until the surface is nice and brown. The meat should now be cooked medium. If you like it through, but the crust is already good, let the oven cool down to 120 ° C and cook the meat for another 5 minutes.
Green pasta, white bread and a dry Riesling go well with it.
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