Pork Fillet with Red Wine Reduction, Green Beans Wrapped in Bacon & Carrot-potato Mash

Peel the potatoes and carrots and cut into pieces. Put in a saucepan with salted water and cook for about 25-30 minutes.

Cut the ends off the beans and place in a sieve. Bring the salted water with the savory to a boil and cook the beans (depending on their thickness) for about 7-8 minutes. Remove the beans with the sieve and immediately rinse with cold water. This will keep the beans nice and green and crisp. Then wrap the beans (approx. 8-10 pieces per pack) in 2 slices of pork belly. So that you have 2 bean packets for each guest. Put the bean packet aside.

Now put the seed oil in a preheated pan and place the pork fillet whole in the pan and fry for about 3-5 minutes on each side so that it gets a nice color. Remove the fillets and place in an ovenproof dish. Place the rosemary sprigs in this form beforehand and drizzle a little with olive oil. Then pour the red wine into the pan so that the roast sediment loosens. Bring to a boil. Lay the fillets on top of the rosemary and continue cooking in the preheated oven at 180 degrees top / bottom heat for approx. 20 minutes. After approx. 20 minutes, cover the fillets with aluminum foil, turn off the oven and leave to rest for approx. 10 minutes.

While the fillets are cooking in the oven, the potatoes / carrots can be drained. Then let it steam out briefly. Add milk and cream, n.B. Add nutmeg, flaky butter and mash. Keep the mash warm. At the same time, heat a little butter in a pan and fry the bean packets on all sides until the bacon is slightly crispy.

During the preparation of the mash and the roasting of the bean packets, continue to prepare the red wine reduction. Reduce the red wine, season with salt and pepper, add raspberry vinegar, honey, crema, balsamic vinegar and butter and let simmer again and again and season to taste. Finally, tie the reduction a bit. (I always use a little unconventional sauce thickener) It doesn't do anything to the quality and taste of the reduction.

Now cut the fillet into pieces 2-3 cm thick, place the red wine reduction on the preheated plates, fill the mash into serving rings on the plate, place the fillet pieces (5 pieces per plate) on the reduction, each with 2 packets of beans in the Place the bacon coating, pull out the serving ring and decorate with a small sprig of rosemary.