Fillet Pan with Bacon Beans
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 650 g pork fillet (s)
- Salt and pepper, whiter
- 600 g beans (reen), fresh or frozen
- 0.5 tablespoon ½ savory
- 75 g bacon
- 2 onions)
- 0.5 ½ bunch parsley
- 2 tablespoon flour
- 2 tablespoon butter or margarine
- 0.25 liter ¼ vegetable stock
- 0.25 liter ¼ milk
- 75 g cheese (Gouda), rated
- 1 egg yolk
- some butter for the pan
- some oil, for frying
Print Recipe
Pin Recipe Instructions
- Dab off the fillet, season with salt and pepper. Heat the oil. Fry the fillet all around until golden brown, remove.
- Pre-cook the beans and savory in boiling salted water for about 10 minutes. Drain and drain.
- Cut the bacon into cubes and leave out. Peel the onions, cut into wedges and fry them briefly. Wash and chop parsley. Add to the bacon with the beans and toss in the pan. Season with salt and pepper.
- Sweat the flour in the hot fat (butter or margarine). Pour in the stock and milk while stirring and bring to the boil. Simmer for about 3 minutes. Melt the cheese in the sauce (if necessary a little more cheese, depending on the consistency of the sauce) Mix the egg yolks and a little sauce, then stir into the rest of the sauce (do not cook!). To taste.
- Put the beans in a greased baking dish. Cut the fillets into slices and arrange on top. Pour sauce over it. Bake in a preheated oven at 225 ° (fan oven: 200 °) for 15 - 20 minutes.
- Roasted potatoes taste good with it. The dish can also be served without a side dish, but then the amount is for fewer people.
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