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Pork fillets with mustard gravy and string beans
Pork fillet patties with chive puree, mustard gravy, haricot beans and carrots.
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Ingredients
Directions
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Peel the potatoes and cut each potato into four equal pieces. Boil the potato parts in water for 15 minutes until done.
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Meanwhile, wash the tomatoes and halve them. Slice the chives.
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Heat a skillet without oil or butter, add the string beans with the water and bring to a high heat with the lid on the pan to the boil.
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Remove the lid from the pan and simmer over medium heat for 8 minutes. Add the tomatoes and warm for another 2 minutes. Season with pepper.
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In the meantime, spread the filet patties around with the mustard and sprinkle with salt and pepper.
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Heat the butter in a frying pan and fry the fillet strips for 6 min. On medium heat. Turn halfway.
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Add the water and let it simmer for another 2 minutes, creating a delicious gravy.
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Drain the potatoes and stamp them with a butter, milk and chives into a creamy puree.
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Season with pepper and salt. Serve with the fillet patties, haricot beans and the gravy.
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Nutrition
515Calories
Sodium5% DV120mg
Fat32% DV21g
Protein66% DV33g
Carbs14% DV42g
Fiber44% DV11g
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