Wash and clean the beans. Cap the woody ends and cut them diagonally into pieces. Finely dice the onion and fry in a little olive oil with the onions. When the onions are slightly translucent, deglaze with 1 / 8L water and simmer on medium heat for about 20 minutes.
Wash the pork medallions and parry a little if necessary. Season with salt and pepper, drizzle with olive oil and fry. About 2-3 minutes on each side. Do the cooking test depending on the desired roasting result. Then remove the meat from the pan and deglaze the roast with cognac. Pour in the cream and let it boil down briefly.
Arrange the beans on a plate, cut open the medallions and place them on top of the beans so that they overlap. Pour the cognac cream sauce over them. Rice could also be served.
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