French beans au gratin with pork tenderloin (Johann Lafer for Tina)

Name: French beans au gratin with pork tenderloin (Johann Lafer for Tina)
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g green beans; 1 sprig of savory + something to garnish; 7-10 Tbsp Salt; 2 Shallots; 5 Garlic cloves; 2 TABLESPOONS + 60 g cold butter; 5 TABLESPOONS dry white wine; 200 ml Poultry stock; 6 TABLESPOONS Whipped cream; 7-10 Tbsp white pepper from the mill; 2 stem(s) Rosemary and thyme; 8 Pork medallions (approx. 70 g each); 8 discs Bacon; 25 g Parmesan cheese; 2 TABLESPOONS Olive oil; 7-10 Tbsp coarse potash; 7-10 Tbsp Kitchen yarn

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g green beans
1 sprig of savory + something to garnish
7-10 Tbsp Salt
2 Shallots
5 Garlic cloves
2 TABLESPOONS + 60 g cold butter
5 TABLESPOONS dry white wine
200 ml Poultry stock
6 TABLESPOONS Whipped cream
7-10 Tbsp white pepper from the mill
2 stem(s) Rosemary and thyme
8 Pork medallions (approx. 70 g each)
8 discs Bacon
25 g Parmesan cheese
2 TABLESPOONS Olive oil
7-10 Tbsp coarse potash
7-10 Tbsp Kitchen yarn

Directions

1
Clean the beans, wash them and cut them to the same length if necessary. Wash the savory and dab dry. Cook the beans in plenty of boiling salted water with 1 stem of savory for 12-15 minutes until firm to the bite.
2
Peel the shallots and garlic. Finely dice shallots and 2 cloves of garlic. Melt 2 tablespoons of butter, sauté shallots and garlic in it. Deglaze with white wine, add chicken stock and cream, simmer for about 5 minutes, season with salt and pepper.
3
Drain the beans, rinse in cold water and allow to drain. Remove the savory. Wash the rosemary and thyme and dab dry. Halve 3 cloves of garlic. Wash the meat, dab dry, wrap it with a slice of bacon and tie it up with kitchen string.
4
Cut 60 g butter into cubes and mix into the sauce with the cutting stick. Grate parmesan and fold in. Layer the beans in 4 small casseroles. Put parmesan foam on the beans. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-8 minutes until golden brown.
5
Heat the oil in a pan. Fry the meat for 2-3 minutes until brown all around. Reduce heat, season meat with Kalahari salt and pepper, add herbs and garlic. Let meat simmer for about 5 minutes at low heat, turning occasionally.
6
Remove thread from the meat. Remove the beans and serve with meat, fried herbs and garlic. Drizzle meat with roasting mixture and garnish with some savory.