Cut the fillet piece into medallions of the same size. B stand on thinner slices, about 1 finger width. Season the medallions with salt, pepper and paprika powder, let the butter melt in the pan. Press a clove of garlic and add the butter. Sear the medallions on each side for approx. 2 minutes, then remove them from the pan. Now wrap the pieces with a strip of bacon and fix with a toothpick. Place the medallions in a baking dish or roasting pan and cook for 10 minutes at 180 ° (convection), using the grill setting and the highest temperature for the last 5 minutes.
Meanwhile, heat the cream in the pan with the wine. Bring the sauce to the boil and, if necessary, bind with a sauce thickener and season with salt and pepper.
Cook the spaetzle in salted water as usual.
Place the medallions in the sauce after the cooking time. Add the stock in the mold to the sauce. Drain the pasta and serve with the medallions and sauce.
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