Beef Fillet with Herb Hood on Homemade Spaetzle and Bacon Beans

Wash, peel and cut the vegetables into slightly larger pieces. Then wash approx. 2 stalks of the herbs and sauté together with the vegetables in a saucepan with a little butter. Stir in 1 tablespoon of sugar and then deglaze the vegetables with wine. Let the brew boil down and fill up with meat broth again and again. Season the sauce with salt and pepper and, if necessary, thicken with a little roux or a large tablespoon of butter.

Mix all ingredients together until the dough has a firm consistency. Then cook the spaetzle in a saucepan with boiling salted water and then lay it out on a baking sheet. Cover the finished spaetzle with a damp tea towel.

Wash the beans and remove the ends. Then briefly boil the beans in boiling water and immediately rinse in ice water. Wrap around 6 beans in a bundle with the bacon and set aside.

Chop the herbs into small pieces and mix with butter, salt and pepper until a homogeneous mixture is obtained. Then put about 4 tablespoons of it in a bowl and keep the rest in the refrigerator. Mix the herb butter with the breadcrumbs in the bowl until a solid mass is formed.

Then preheat the oven to 90 degrees top / bottom heat, cover the baking sheet with aluminum foil and slide it onto the bottom rail so that the meat juice can drip onto the sheet. Slide the grid onto the middle rail.

Sear the meat in the pan on both sides and then coat with the prepared herb layer. Then cook the meat in the oven for 45 minutes.

Then heat the prepared spaetzle in a pan with plenty of butter and fry the beans in a second pan. Arrange everything on a plate and serve immediately.