For the red wine onions, peel the onions and cut into thin rings or wedges.

Heat the olive oil in a saucepan and sauté the onions until translucent. Add a little sugar.

Finally, deglaze the whole thing with the red wine and let it simmer with the lid closed for a few hours over medium heat until the liquid is greatly reduced.

Season with balsamic vinegar and salt and pepper.

If the liquid is too thin, mix a little cornstarch with a little water in a bowl and add to the onions.

For the herb polenta, bring 500 ml water, milk and butter to a boil in a saucepan.

Then remove from the stove and stir in the polenta.

Keep stirring until the mixture is a little firmer. Bring to the boil again briefly while stirring.

Season the polenta with the chopped chives and parsley as well as salt, pepper and nutmeg.

Finely dice the shallot and garlic, sauté in a little oil and stir into the polenta.

For the carrot and parsnip vegetables, cut the beets into sticks of the same size as desired.

Heat the butter in a pan and add the vegetables.

Season the vegetables with salt, pepper and nutmeg.

Season the vegetables with salt, pepper and nutmeg.

Remove the tendons and silver skin from the beef fillet. Season well with salt and pepper. Fry vigorously in the hot oil in an ovenproof pan until there are light toasted aromas on all sides.

Pierce a roasting thermometer at the thickest point and cook the fillet in the preheated oven at 100 - 120 degrees until a core temperature of 56-59 degrees is reached.

The meat is then cooked medium.