Wash the meat, pat dry and cut a pocket with the knife.

Top with sheep's cheese, Parmesan (thinly sliced) and herbs as desired. (You don't have to season, the cheeses bring everything and the meat stays nice and tender)

Close the fillets and skewer them with beef needles.

Fry for 4-6 minutes on each side.

Let rest in the preheated oven (100 °) for another 15 minutes.

Cut the focaccia into cubes. Heat the butter and toast the focaccia in it. Add the garlic, basil and season with salt. Cut the iceberg lettuce into thin strips and spread them on the serving plate.

Spread the chili pieces and feta cheese on top. Drizzle with a little olive oil. Season with salt and pepper.

Heat the fresh tomatoes, the sun-dried tomatoes and the basil leaves in the olive oil. (Please do not fry!) Spread on the salad. Spread the toasted focaccia cubes as you like.

Caramelize the walnuts in the honey.

Spread the nuts over the salad as "crowning" and serve immediately.