Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Wash and clean the beans and cook in boiling salted water for about 10 minutes. Drain beans and rinse in very cold water. Wash thyme and shake dry
Wash the meat, dab dry and season with salt. Wrap each with a slice of bacon. Heat the oil in an ovenproof pan and fry the meat on each side for about 2 minutes. Add thyme for the last 2 minutes. Season meat with pepper. Remove meat from the pan. Roast the tomato paste in the frying fat while stirring. Dust with flour. Deglaze with red wine and stock, bring to the boil while stirring and simmer for about 2 minutes. Put the fillets back into the sauce and braise in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 10 minutes
For the mashed potatoes boil up milk. Drain the potatoes, add hot milk and truffle butter to the potatoes and mash the potatoes with a potato masher. Season to taste with salt
For the beans, peel and finely dice the onion. Heat butter in a pot. Briefly fry the diced onion in the fat until transparent. Sprinkle with sugar. Add the beans and season with salt and a little nutmeg. Arrange beans, mashed potatoes and meat on plates. Drizzle with sauce and garnish with thyme