Cut the goat fillet in half crosswise, wash and dry with paper towels. Wash the fresh rosemary, shake it dry and pluck the leaves from the branches. Cap the garlic at both ends, peel and cut into small pieces.
Put the ingredients for the marinade in a small blender beaker and purée finely for 2 minutes at high speed. Rub the goat fillets with it and marinate covered in the refrigerator for 24 hours.
The next day wash the frisée salad, cut off the leaves on the stem and place them on the serving plates. Wash the tomatoes, cap the top and bottom and quarter the rest crosswise and place on the lettuce. Cap the small, red onions at both ends, peel and cut across into slices approx. 2 mm thick and add to the tomatoes. Season with salt and pepper. Just before serving, drizzle in the vinegar and olive oil.
Heat the grill to 220 degrees.
Wash the smooth, fresh parsley. Pluck the leaves and chop them roughly. Peel the potatoes, quarter them lengthways and cut them in half crosswise. Cook in plenty of salted water. Pouring off the water. Add the butter and parsley and toss the potatoes in them. Keep warm.
In the meantime, wash the beans, cut them at both ends and pull off any threads. Blanch in salted water for 6 minutes. Melt the butter in a sufficiently large saucepan, add the savory and toss the beans in it.
Strip the marinade from the steaks and place the steaks on the grill. Grill for 5 - 6 minutes on each side, turning 90 degrees horizontally once. Rest time 2 - 3 minutes.
Place the potatoes and beans on the serving plates. Pour in the butter. Add the steaks and serve with a salt and pepper mill.