Beef fillet with polenta stars and beans wrapped in bacon

Ingredients for 6 servings:

• 1 ½ kg beef fillet(s)
• 500 g beans, preferably long, green (fresh)
• 12 slice(s) bacon, streaky, thinly sliced
• 180 g polenta
• 500 ml vegetable stock
• 3 tbsp butter
• 4 tbsp Parmesan, grated
• Thyme and rosemary, a few sprigs
• salt and pepper
• Oil for frying
• 2 onions
• 1 tomato(s)
• 100 ml red wine
• n. B. Sauce thickener

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Christmas menu main course

Season the fillet well with salt and pepper, cut the onions and tomatoes into eighths, and sear everything on all sides with a few sprigs of rosemary and thyme. Deglaze with about 60 ml of red wine. Then continue cooking in a preheated oven at 150°C for 30-40 minutes. Bring the vegetable stock to a boil with 1 tablespoon of butter, stir in the polenta, and slowly reduce, stirring constantly, until thickened. Stir in the Parmesan cheese, season with salt and pepper, and pour onto a baking sheet lined with baking paper. Smooth the surface. Allow to cool, then cut out stars and fry in the remaining butter on both sides until golden brown. Add the beans to boiling salted water and cook for 5-8 minutes, until they are still firm and crisp. Immediately refresh in ice water. Wrap a few beans at a time in the bacon and place them on a baking sheet lined with baking paper until all the beans are used up and you have 12 packets of beans. Add these to the meat in the oven and bake for 10-15 minutes, until the bacon is nice and crispy. Remove the fillet from the oven, wrap it in aluminum foil, and let it rest. Meanwhile, strain the pan juices, bring to a boil, deglaze with the remaining red wine, and reduce slightly. Season to taste and add a little thickener if desired. Slice the fillet and serve with the other ingredients on warmed plates.