Fine beans filet pan

Name: Fine beans filet pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g green beans (e.g. string beans); 3 Stem(s) Savory; 7-10 Tbsp salt, white pepper; 300 g Pork tenderloin; 2 (approx. 250 g) Chicken filets; 1 TABLESPOON Oil; 2 medium-sized tomatoes; 1 tablespoon (20 g) butter/margarine; 1 tablespoon (20 g) Flour; 1/4 l Milk; 1-2 Egg Yolk; 2 medium-sized onions; 3 Stem(s) Thyme; 7-10 Tbsp Herbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g green beans (e.g. string beans)
3 Stem(s) Savory
7-10 Tbsp salt, white pepper
300 g Pork tenderloin
2 (approx. 250 g) Chicken filets
1 TABLESPOON Oil
2 medium-sized tomatoes
1 tablespoon (20 g) butter/margarine
1 tablespoon (20 g) Flour
1/4 l Milk
1-2 Egg Yolk
2 medium-sized onions
3 Stem(s) Thyme
7-10 Tbsp Herbs

Directions

1
Clean beans. Wash beans and savory. Cook both in boiling salted water for about 15 minutes
2
Wash the fillets, dab dry. Fry in hot oil and continue to fry at medium heat for 10-15 minutes. Seasoning
3
Meanwhile, scald the tomatoes and skin them. Remove seeds and dice the tomatoes finely
4
Heat the fat. Sweat flour in it while stirring. Stir in milk and 1/8 l water, bring to the boil and season. Stir egg yolk and some hot sauce. Alloy sauce with egg
5
Peel and chop the onions. Wash and chop the thyme. Keep fillets warm. Fry onions and thyme in frying fat. Drain the beans and heat them with the tomatoes in the frying fat. Arrange fillets in slices with sauce and beans, garnish. Served with roast potatoes
6
Drink: cold beer