For the potato and celery puree, peel the potatoes and celery and chop finely. Cook the pieces in boiling water until they are soft.

As soon as the potatoes and celery are soft, pour off the water and pass the potatoes and celery through a potato press. Milk and butter n.B. add to make the puree creamy.

Then add a little nutmeg, pepper and salt as required. to taste.

For the braised tomatoes, mix the tomatoes with about 2 tablespoons of olive oil and 1 tablespoon of honey. Add 1 teaspoon of balsamic cream and season well with salt and pepper.

Then add 2 chopped rosemary sprigs and mix everything together.

Place on a piece of parchment paper and fold the ends together to form a small package. Cook at 180 ° C top and bottom heat for approx. 15-20 minutes.

For the red wine sauce, cut 2 carrots, 2 onions and 2 cloves of garlic into small pieces. Sweat in a pan with a little frying oil and then deglaze with 1 liter of Merlot and the beef stock.

Add the bay leaves and the thyme sprigs and reduce for approx. 45 minutes. As soon as the sauce has been reduced by at least half, pass the sauce through a hair sieve so that there are no more bits in the sauce.

Then season with pepper, salt and sugar and thicken with a little cornstarch.

For the bacon beans, wash the beans and cut off the ends. Cook in boiling water for 3-4 minutes. Then rinse the beans under cold water and let them cool down.

In the meantime, place 2 strips of bacon on top of each other and sprinkle with pepper, salt and Café de Paris spice mixture.

Then wrap the beans in small packages and fry them on both sides over high heat in a pan, so that a crust is formed.

For the fillet of beef, pepper the fillet of beef. Sear both sides in a pan with a little frying oil.

Finish cooking at 100 ° C top and bottom heat up to a core temperature of 60 °.