Filet pan with bacon-beans

Name: Filet pan with bacon-beans
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 1 Pork tenderloin (approx. 350 g); 300 g Chicken filet; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Oil; 600 g frozen green beans; 1/2 TEASPOON savory; 50-75 g Bacon; 2 Onions; 1/2 bunch Parsley; 2 tablespoons (30 g) Flour; 2 tablespoons (30 g) butter/margarine; 1/4 l Vegetable broth; 1/4 l Milk; 75 g grated Gouda cheese; 1 Egg yolk, fat for the mould

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

1 Pork tenderloin (approx. 350 g)
300 g Chicken filet
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Oil
600 g frozen green beans
1/2 TEASPOON savory
50-75 g Bacon
2 Onions
1/2 bunch Parsley
2 tablespoons (30 g) Flour
2 tablespoons (30 g) butter/margarine
1/4 l Vegetable broth
1/4 l Milk
75 g grated Gouda cheese
1 Egg yolk, fat for the mould

Directions

1
Dab the fillets dry and season with salt and pepper. Heat the oil. Fry the fillets until golden brown all around, remove
2
Pre-cook the beans and savory in boiling salted water for about 10 minutes. Drain and let drain
3
Cut the bacon into strips and leave out. Onions peel, in columns cut and briefly with brown. Wash and chop parsley. Swivel with the beans in the bacon fat. Season with salt and pepper
4
Sweat flour in hot fat. Add stock and milk while stirring, bring to the boil. Simmer for about 3 minutes. Melt cheese in the sauce. Mix egg yolk and some sauce, then stir into the rest of the sauce (do not boil any more!). Season to taste
5
Pour the beans into a greased casserole dish. Cut the fillets into slices and arrange on top. Pour sauce over them. Bake in a hot oven (electric cooker: 225 °C / convection oven: 200 °C / gas: level 4) for 15-20 minutes. Served with: roast potatoes