Herb filet with beans & duchess potatoes

Name: Herb filet with beans & duchess potatoes
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 150 g green beans; 7-10 Tbsp salt, pepper; 25 g Mashed potato flakes with milk; 1 small onion; 100 g Pork tenderloin; 1 tsp (5 g) Oil; 1 small tomato; 2-3 stem(s) Parsley; 1/2 TEASPOON Vegetable broth; 1 TEASPOON sauce thickener; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

150 g green beans
7-10 Tbsp salt, pepper
25 g Mashed potato flakes with milk
1 small onion
100 g Pork tenderloin
1 tsp (5 g) Oil
1 small tomato
2-3 stem(s) Parsley
1/2 TEASPOON Vegetable broth
1 TEASPOON sauce thickener
baking paper

Directions

1
Clean, wash and cover the beans and cook in boiling salted water for 12-15 minutes. Bring 100 ml water and 1 pinch of salt to the boil. Stir in puree flakes. Swell for about 1 minute. Season to taste
2
Peel onion, cut half into slices, dice the rest. Wash the fillet if necessary and dab dry. Fry in hot oil for 3-4 minutes per side. Season and place in an ovenproof dish
3
Wash, seed and dice the tomato. Wash and chop the parsley. Mix both with onion cubes and spread on the fillet. Spray puree as tuffs on baking paper. Bake both in a preheated oven (200 °C/ convection oven: 175 °C/gas: level 3) for 10-12 minutes
4
Fry the onion slices in hot frying fat. Stir in 100 ml water and stock and bring to the boil. Thicken sauce and season to taste. Serve everything