Peel and chop onion and garlic. Sort the spinach, wash and drain well. Wash the fresh rosemary and put something aside for garnishing. Wash the meat, dab dry. Cut into 10 medallions.
Wrap 1 sprig of rosemary around each one or season the edge with dried rosemary. Wrap 1 bacon slice around each, pin it if necessary.
Heat the oil in a large frying pan. Fry the meat (incl. bacon rim) thoroughly. Then fry over medium heat for 6-7 minutes. Season with salt and pepper. Take out.
Sauté onion and garlic in hot frying fat. Sweat tomato paste briefly. Add tomatoes and juice and chop a little with a spatula. Pour on cream. Season with salt, pepper and 1 pinch of sugar.
Let everything simmer for about 10 minutes.
In the meantime, let the spinach briefly collapse in a little boiling salted water. Drain well and mix into the tomato cream. Season to taste.
Approx. 2⁄3 Put the spinach and tomato cream in an ovenproof dish. Place medallions on top and spread the rest of the tomato cream on the meat. Bake in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for approx. 15 minutes.
Baguette tastes good with it.