Fine beans filet pan

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash the beans. Cook with the savory in boiling salted water for about 15 minutes. Then drain. In the meantime, wash the fillets and pat them dry. Peel and finely chop the onions. Fry pork fillet in hot oil all around.

2. 2

   Fry for about 15 minutes at medium heat until done. Fry the chicken fillets in the frying fat for about 5 minutes on each side. Season fillets with salt and pepper. In the meantime, carve tomatoes, blanch with hot water and peel the skin. Cut the tomatoes in half, remove the seeds and cut into small cubes, wash and chop the thyme. For the sauce heat up 200 ml broth. Stir in the sauce powder with the whisk, bring to the boil. Cut the butter into small pieces and beat it gradually into the sauce until it has melted. Take the fillets aside. Fry the onion cubes in frying fat until golden brown. Fry the beans, diced tomatoes and thyme. Deglaze with remaining stock.

3. 3

   Stir in the sauce powder with the whisk, bring to the boil. Cut the butter into small pieces and beat it gradually into the sauce until it has melted. Take the fillets aside. Fry the onion cubes in frying fat until golden brown. Fry the beans, diced tomatoes and thyme. Deglaze with remaining stock. Cut the fillets open and arrange with the bean vegetables and the sauce. Serve garnished with herbs

Nutrition Facts

KCAL
620 kcal

CARBS
14 g

FATS
43 g

PROTEINS
44 g