Roll out the tramezzini bread. Puree soft boiled white beans with a little cornflour and an egg yolk, salt and spread on the bread. Cook green beans until al dente and place on top of the bean puree. Place the lamb fillet on the green beans and roll up. Brush tramezzini with oil and bake in oven at 225°C for about 12 minutes. For the Sturm Chateau, beat 2 egg yolks with 1/8l Sturm over steam until the cream turns white. Season with salt and finely chopped chili. Serve the lamb fillet on the chateau.
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