Pork Fillet with Camembert Coating in Puff Pastry Coating and Princess Beans

First, remove the tendons from the pork fillet, rinse with cold water, pat dry and fry all around in about 20 g butter. Then remove from the pan and keep warm. Then peel the onions and garlic cloves, dice them finely and sauté them in the remaining butter.

Meanwhile, finely chop the parsley. Then work the camembert, cream cheese and breadcrumbs into a smooth mass and season well with parsley, salt and pepper. Add the sweated onions and garlic as well.

Place the fillet on the cut puff pastry (twice the size of the meat). Brush the meat with the cheese mixture and coat with the puff pastry. Press the puff pastry firmly and brush with a little water so that it turns golden brown. Bake the whole thing in a preheated oven at 200 degrees for about 20 minutes.

First peel the potatoes and cut into small cubes. Then peel the pumpkin too, as the skin is too hard for the puree. Dice the inside of the pumpkin and place in a saucepan with the potato cubes. Cover the cubes with water, season with salt and now also add the granulated broth. Simmer for about 20 minutes until the cubes are soft and then pour off the liquid. Then fry the onion and garlic in butter and oil until translucent. Add the milk and season everything with salt, pepper and nutmeg. Add the onion mixture to the diced vegetables and mash to a puree.

Always bundle 10 beans and wrap two layers of bacon around them. Briefly sweat the bundles in a saucepan with butter. Then add Italian herbs and sauté the bean bundles briefly. Finally, pour the broth over the whole thing and simmer for about 10 minutes.