Sage medallions with mushroom cream and green beans

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash, clean and drain the beans. Clean, clean and slice the mushrooms. Peel and finely chop the onion. Cover the beans and stew them for about 15 minutes in little boiling salted water.

2. 2

   Wash the sage and shake dry. Cut the bacon in half lengthwise. Cut the pork fillet into 8 medallions and wrap each medallion with an ointment stick and a slice of bacon. Tie with kitchen twine.

3. 3

   Heat 20 g clarified butter in a large pan and fry the medallions for 6-8 minutes, turning them over (also the sides with the bacon). Finally add the remaining sage stems to the medallions and fry briefly.

4. 4

   Season medallions with salt and pepper, remove from the pan and wrap in aluminium foil. Add 10 g clarified butter to the hot frying fat. Add mushrooms and half of the onions and fry briefly while turning.

5. 5

   Add cream, bring to the boil and simmer for 1-2 minutes. Pour meat juice from the wrapped pork tenderloin into the sauce and season with salt and pepper. Pour the beans onto a sieve and let them drip off.

6. 6

   Heat the fat in the bean pan and sauté the remaining onions. Add the beans and toss in. Arrange sage medallions with mushroom cream and beans on plates and garnish with fried sage.

Nutrition Facts

KCAL
470 kcal

CARBS
12 g

FATS
28 g

PROTEINS
42 g