Pork medallions with a herb crust

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800 g green beans
10 shallots
salt
100 ml cold milk
1 Bag of potato puree
1 Egg yolk (size M)
1 EL + 50 g whipped cream
1 (approx. 100 g) large tomato
1 Bund Parsley and thyme
3 EL Oil
~~black pepper~~

2 Pork fillets (approx. 340 g)

15 g Butter

300 ml Vegetable stock (instant)

50 ml dry white wine

10 g Cornstarch

baking paper

50 minutes

light

1.

Clean and wash the beans. Peel shallots, cut 6 shallots into wedges. Put everything covered aside. For the duchess potatoes, bring 300 ml water and 1/2 teaspoon salt to the boil. Remove from the stove and pour in milk. Mix in the puree flakes well with a wooden spoon. Approx. Let soak for 1 minute. Stir vigorously again. Pour the puree into a piping bag with a star nozzle and squirt 12 tuffs onto a baking sheet lined with baking paper. Whisk egg yolks and 1 tablespoon of cream. Brush duchess potatoes with it. Clean, wash and quarter the tomato, remove the stones and finely dice the pulp. Wash the parsley, pat dry and finely chop. Wash the thyme, pat dry and, except for something to garnish, pluck the leaves from the stalks and chop. Finely dice 4 shallots. Heat 1 tablespoon of oil in a small pan, fry half of the shallot cubes in it until translucent. Add herbs and tomatoes, mix briefly and season with pepper. Remove from the stove. Wash the meat and pat dry. Season with salt and pepper all around. Heat 2 tablespoons of oil in a roasting pan, fry the meat vigorously all around, fry the shallot wedges briefly. Spread the herb mixture evenly over the meat, press down gently and fry in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes. In the meantime, heat the butter in a saucepan, fry the rest of the shallot cubes in it until translucent, deglaze with 500 ml water, bring to the boil, add salt and beans and cook for 15-18 minutes. Take the roaster out of the oven. Heat the oven temperature (electric stove: 225 ° C / convection: 200 ° C / gas: level 4). Place duchess potatoes in the oven and bake for 8-10 minutes. In the meantime, carefully lift the fillets out of the roasting pan, cover and leave to rest. Deglaze the stock with the stock, wine and 50 g cream and bring to the boil. Stir the starch and 3 tablespoons of water into the boiling stockstir, bring to the boil and simmer for about 1 minute. Season to taste with salt and pepper. Pour beans into a colander. Cut the meat. Arrange duchess potatoes, sauce, meat and beans on plates. Garnish with thyme

1 person approx:

520 kcal

2180 kJ

46 g protein

22 g fat

31 g carbohydrates