1 Wash and trim the spring onions and blanch the white and light-green parts in boiling salted water for about 5 minutes. Drain, refresh in cold water and drain thoroughly. Cut into approximately 3 cm pieces.
2 Wrap the meat in bacon and tie with kitchen string. Heat the clarified butter in a pan until it sizzles and fry the meat for about 2 - 4 minutes each side (according to preference). Season with salt and pepper and sprinkle with herbs. Wrap in aluminium foil and leave to rest.
3 Deglaze the meat juices in the pan with stock, simmering to reduce slightly, and then stir in the cream and season with salt and pepper.
4 Heat the spring onions by tossing in hot butter, then season with salt and pepper.
5 Serve the beef fillets on plates with the spring onions, garnished with a little sauce.