Lamb Fillet with Onion Mashed Potatoes and Green Garlic Beans

Wash the fillets, remove the tendons or the silver skins. Rub with soy sauce, pepper and salt. Squeeze the garlic and do not add the knofi to the fillets yet. Let everything marinate a little.

Put the water on with salt, dice the potatoes and cook for about 10 minutes. In the meantime, cut the onions into rings and fry them in butter until golden brown, keep them warm.

As soon as you have put on the potatoes, boil water with salt in another saucepan, cut off the tips of the beans and, as soon as the water is hot, boil them for about 10 to 12 minutes. Pour off and put back into the same saucepan, mix in the garlic butter, put the lid on.

Drain the potatoes and press through with a pounder, or press through with a spaetzle press. Now the milk comes to it, as well as the butter. Mix well, salt and season with nutmeg. Then mix in the onions and keep warm.

Fry the fillets for about 1-2 minutes, check with a toothpick whether any blood is leaking out, if not, you are on point. Now everything should go quickly, the fillets on the plate, the puree and the beans. In addition, a Trollinger with Lemberger tastes very good in winter, and a Weißherbst in summer.