Cut filet into 8 pieces, spice with salt, pepper, carawy powder and pressed garlic. Heat oven to 50°C. Wrap round medaillons with bacon slices and fix them with picks. Cut mushrooms into 1/2 cm pieces. Heat oil in a pan, fry filets both sides (about 5 minutes). Keep warm meat in the oven. Sauteé mushrooms in the same pan, douse with wine and boil down. Add gravy and bring to a boil. Season to taste with marjoram.