Beef Fillet Roast on Celery, Potato Cones, Green Beans and Mushroom Cream Sauce

Cut the peeled potatoes into even pieces and cook them in salted boiling water for about 7 minutes until they are soft. Drain and let cool. Roughly mash the potatoes and mix with the flour. Add the chives with a tablespoon of butter and the baking powder to the potatoes and mix the ingredients carefully. If necessary, season again with salt and pepper. Roll in the crumbs and fry in a small pan with butter until golden brown.

Clean and wash the green beans and cook them in salted boiling water until they are firm to the bite. Chill in ice water and set aside. Peel the celery, quarter with a sharp knife and cut into pieces approx. 5 mm in size. Alternatively, so that it looks appealing on the plate, refine the celery slices with a cookie cutter. Fry the celery slices with a little butter in a coated pan until they are soft and golden brown around the edges. Take out and clean the pan.

Preheat the oven to 200 degrees. Brush the beef fillet steaks with a little melted butter and season well with salt and pepper. Heat the pan and put the steaks in it and fry for about 4-5 minutes, turning several times. Place the steaks on a baking sheet and cook in the oven for another 8-10 minutes "medium".

Fry the cleaned and sliced ​​mushrooms in the pan in which the steaks were previously fried with a little butter. Season with salt and pepper, add thyme and cream and let the sauce simmer for a few minutes.

Before serving, heat the beans and celery slices in a little oil or butter. Arrange the celery slices on the preheated plate, place the meat on them and spread the beans with the potato cone balls around the meat. Put the sauce on the meat with a spoon and sprinkle everything with a little chives. Serve.