Clean and wash the beans and cook them in boiling salted water for 10-15 minutes. Place potato balls on a baking tray and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Drain beans and rinse with cold water. Drain well. Wrap each bean with a slice of bacon to form a bundle.
Dab fillet dry and cut into 4 or 8 smaller medallions. Fry in hot oil on both sides for 5-8 minutes each. Season with salt and steak pepper. Remove medallions from the pan and keep warm. Fry the bean bundles briefly in the frying fat while turning. Remove from the pan as well. Deglaze the dripping with cognac, add green pepper and bring to the boil briefly. Season to taste with salt. Arrange 1-2 medallions each with some sauce, some bundles of beans and potato balls on a plate.
Fry the bean bundles briefly in the frying fat while turning. Remove from the pan as well. Deglaze the dripping with cognac, add green pepper and bring to the boil briefly. Season to taste with salt. Arrange 1-2 medallions each with some sauce, some bundles of beans and potato balls on a plate. Garnish as you like with parsley and a pepper pancake