Pork filets with sage and bacon with mushroom cream and green beans

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash and clean the beans and let them drain. Clean and slice the mushrooms. Peel and finely chop the onion. Wash sage and shake dry. Pluck 10 large sage leaves from the stems.

2. 2

   Cover the beans and steam them for about 15 minutes in little boiling salted water. Season pork fillet with salt and pepper. Cover with sage leaves and wrap with bacon. Heat clarified butter in an ovenproof pan/ roasting pan and fry the fillets all around.

3. 3

   Place the fillets in the pan in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) and finish frying in 10-15 minutes. 5 minutes before the end of the cooking time, place the remaining sage stalks on the fillet and fry with it.

4. 4

   Heat 20 g fat in a frying pan. Fry the mushrooms and half of the onions while turning. Add cream, bring to the boil and simmer for 1-2 minutes. Season with salt and pepper. Pour beans on a sieve and drain.

5. 5

   Heat 20 g fat in the bean pan and sauté the remaining onions. Add the beans and toss in. Wrap roasted pork fillet in aluminium foil and let it rest for about 5 minutes. Pour the meat juice into the mushroom cream and cut the fillet into slices.

6. 6

   Arrange sage filet with mushroom cream and beans on a plate. Garnish with fried sage.

Nutrition Facts

KCAL
520 kcal

CARBS
12 g

FATS
33 g

PROTEINS
43 g