Grilled pork fillets with chanterelles and beans

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the potatoes, cover and cook in boiling water for about 20 minutes. Beans wash, clean, break into pieces and cook covered in boiling salted water for about 15 minutes. Clean the chanterelles, wash them thoroughly several times and let them drain.

2. 2

   Leave chanterelles whole or cut in half depending on size. Drain the beans on a sieve. Drain potatoes, quench and let them drain. Peel and slice the potatoes. Peel and finely chop the onion.

3. 3

   Wash herbs, shake dry and chop parsley. Pluck the thyme leaves except for something to garnish. Wash pork fillets, dab dry and cut into 4 thick medallions. Heat 2 tablespoons of oil in a frying pan.

4. 4

   Fry the medallions for 3-4 minutes, turning them over. Season with salt and pepper and remove. Add 1-2 tablespoons of oil to the pan. Add chanterelles, onion and thyme and fry for 4-5 minutes, turning over.

5. 5

   Season with salt and pepper. Mix the beans and parsley and place in an ovenproof dish. Place medallions of pork in the middle on top of the beans and place the potatoes in flakes around them. Pour chanterelles over the medallions.

6. 6

   For the hollandaise sauce, cut cold butter into cubes. Put 1/8 litre cold water and cream in a pot. Stir in sauce powder with a whisk and bring to the boil while stirring. Turn off the stove and whisk the butter pieces into the sauce.

7. 7

   Pour the hollandaise sauce over the casserole and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 20 minutes. Garnish with thyme.

Nutrition Facts

KCAL
560 kcal

CARBS
35 g

FATS
31 g

PROTEINS
33 g