Pork fillets with mustard gravy and string beans

Peel the potatoes and cut each potato into four equal pieces. Boil the potato parts in water for 15 minutes until done.

Meanwhile, wash the tomatoes and halve them. Slice the chives.

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.

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.

In the meantime, spread the filet patties around with the mustard and sprinkle with salt and pepper.

Heat the butter in a frying pan and fry the fillet strips for 6 min. On medium heat. Turn halfway.

Add the water and let it simmer for another 2 minutes, creating a delicious gravy.

Drain the potatoes and stamp them with a butter, milk and chives into a creamy puree.

Season with pepper and salt. Serve with the fillet patties, haricot beans and the gravy.