Bean filet pan

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes well and cook in boiling water for 15 minutes. Peel and finely chop the onions. Wash the thyme, dab dry, put some aside for garnishing, chop the rest finely. Wash and clean the beans.

2. 2

   Washing and cleaning mushrooms. Drain potatoes, rinse with cold water and peel. Stir the sauce powder into 125 millilitres of cold water with a whisk. Add cream and bring to the boil while stirring. Over a low heat, gradually add 75 grams of butter in small pieces until the butter has melted.

3. 3

   Stir in the thyme and set aside. Melt a tablespoon of butter in a saucepan, fry half of the onions in it until transparent. Add 200 millilitres of water, bring to the boil and stir in the stock.

4. 4

   Add the beans, season with salt and pepper and cook covered for twelve to 15 minutes. Heat two tablespoons of oil in a frying pan and fry the potatoes for ten minutes, turning them over until golden brown. Wash the meat, dab dry and cut into four medallions each.

5. 5

   Heat two tablespoons of oil in a large pan. Fry the medallions on each side for three to four minutes. Season with salt and pepper, remove and keep warm. Fry the chanterelles in the frying fat for two minutes.

6. 6

   Add the remaining onions and fry for another two minutes. Season to taste with salt and pepper. Heat the sauce again. Season potatoes with salt and pepper. Drain the beans and put them on a plate.

7. 7

   Add the meat and chanterelles and spread the sauce over them. Garnish with thyme put aside. Add roast potatoes.

Nutrition Facts

KCAL
710 kcal

CARBS
35 g

FATS
41 g

PROTEINS
54 g