Beef Fillet in Spinach
Rinse spinach, trim and blanch in a pot of boiling salted water. Drain and squeeze out excess liquid.
Rinse pork caul, lay on the countertop and pat dry with paper towel. Spread spinach on pork caul and season with salt, nutmeg and some garlic salt. Trim mushrooms and cut into small cubes. Heat oil in a pan, fry mushrooms and spread on the spinach. Then add beef to the pan, sear on both sides and season with salt and pepper. Place beef on top of mushrooms. Preheat the oven to 120°C (approximately 250°F) . Place beef with layers in a roasting pan, press lightly and cook in the preheated oven for 50-60 minutes.
In the meantime, peel onion and cut into cubes. Rinse beans and blanch for 5 minutes in a pot of boiling salted water. Melt butter in a pan, saute onions until soft, add beans, saute briefly and season with salt and pepper.
Cook pasta in a pot of boiling salted water until al dente.
Remove beef from the oven, let rest and cut into slices. Boil down roasting juices if desired. Serve beef on plates with beans, pasta and roasting juices.