Wash and trim the scallions 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.
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 put in the oven (50°) for 5 minutes to rest.
Deglaze the meat juices in the pan with stock, simmer to reduce slightly, then stir in the cream and season with salt and pepper.
Heat the scallions by tossing in hot butter, then season with salt and pepper.
Serve the beef fillets on plates with the scallions, garnished with a little sauce.