Let the fillet freeze easily. Then cut into 12 thin slices. Clean, wash and drain the chanterelles well. Clean, wash and cut spring onions into rings. Wash the thyme and, except for 4 stems for garnishing
Finely dice the bacon and fry it crisply in a pan without fat. Season with salt and pepper. Add spring onions, thyme and bacon, heat up and deglaze with vinegar. Remove the pan from the heat. Heat 2 tablespoons of oil in a frying pan.
Fry the fillet slices in it in 2 portions on each side for about 10 seconds. Season with salt and pepper and remove. Arrange 3 fillet slices and chanterelles on each side. Garnish with remaining thyme.