Flatten the fillet slices and wrap the outer edge with the bacon slices (barding). Pin with small wooden skewers, refrigerate. Clean kohlrabi, peas, carrots and beans if necessary, chop and cook separately. Cook the mushrooms with a little bit of butter and water, do the asparagus spears in salted water with 1 pinch of sugar for 15 to 20 minutes.
Heat 40 g of butter in a frying pan, pour in the prepared medallions and roast them for a little 5 min. on each side. Then season with salt and pepper, remove from the frying pan and keep warm. Remove the skin from the onions, cut them into rings and roast them in the remaining fat until crispy brown. Melt the remaining butter in a large saucepan, sprinkle in the flour and sauté until light. Pour in a little milk or whipping cream and briefly bring to the boil. Add the cooked and drained vegetables and mushrooms and mix, season to taste. Arrange the medallions on the vegetables and top with onions. Serve with parsley potatoes.
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Our tip: Use bacon with a fine, smoky note!
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