Beef Fillet with Green Beans Wrapped in Bacon and Rosemary Potatoes (Patrick Hufen)

Beef fillet with green beans wrapped in bacon and rosemary potatoes

• Wash the fillets and dry them well. Tie the fillets together on the side with a piece of twine. Preheat the oven to 150 degrees and fry the fillets in a pan with olive oil on both sides and on the narrow side for about 4-5 minutes over high heat. Then wrap the fillets generously in aluminum foil, add a sprig of rosemary each and place in the oven for one hour on a grid at exactly 80 degrees. Then carefully pour the brew from the foil into a saucepan, add a dash of balsamic vinegar and warm it up. Fry the fillets again briefly in the pan on both sides and season with salt and pepper. Then remove the twine and pour the stock over the meat. Tie the beans into a bundle with a twine and heat them in hot, salted water for around 8 minutes. Then wrap the bacon around the bundle and fry lightly in a pan with oil. Divide the triplet potatoes once and place the cut side down on a baking sheet with baking paper and a little olive oil, salt and sprinkle with rosemary sprigs. Then heat them in the oven at approx. 130-150 degrees for 30 minutes. Serve the fillet with the potatoes and the beans and herb butter.