For the Café de Paris butter, rinse and pat dry the anchovy fillet. Peel and dice the shallots, set half aside. Puree 100 g butter, anchovy, shallots, capers, mustard, ketchup, cognac and tarragon in a tall mixing bowl using a hand blender.
Season to taste with Worcester sauce, salt and pepper.
For the croquettes, knead dumpling dough, ricotta and egg yolk. Form into a roll on some flour, cut into about 20 slices and shape into croquettes. Halve 5 slices of ham first lengthwise, then crosswise.
Wrap each piece of ham around 1 croquette. Cover and set aside.
For the Gremolata clean mushrooms, wash if necessary. Cut a quarter of the mushrooms into slices, dice the rest very finely. Chop the nuts. Heat 1 tablespoon of oil. Fry the mushrooms until golden brown. Fry the nuts briefly and take them out.
Wash parsley, shake dry and chop leaves. Mix with the mushrooms. Season with salt and pepper. Cover the frozen beans and cook in boiling salted water for 10-12 minutes. Pour off, rinse with cold water and drain.
Heat 2 tablespoons of oil. Fry the croquettes until golden brown, turning them over and keep warm in a hot oven (approx. 50 °C). Dab fillet dry and cut into 4 medallions (3-4 cm high). Heat 1 tablespoon of oil in a frying pan.
Fry the rest of the ham in it until crispy. Let it cool down on kitchen paper.
Heat 2 tablespoons of oil in the ham fat strongly. Sauté the steaks in it for about 1 minute on each side. Season with salt and pepper. Switch down to medium heat. Then continue to fry for 3-4 minutes on each side for one pink steak (medium).
Wrap the finished steaks in aluminium foil and let them rest for about 10 minutes.
Heat 1 tbsp. butter, sauté the remaining shallots in it. Swirl the beans in the hot butter. Crumble the rest of the fried ham over it. Season with pepper.
For the sauce, melt café de Paris butter in a small pot. Pour in the cream and foam up well with a hand blender. Arrange the fillet steaks with sauce, beans and croquettes. Spread mushroom-nut gremolata on top.