Veal Fillet in Tender Almond Crust on Braised Thyme Potatoes and Chorizo ​​beans

Wash the beans and remove the ends. Then cut in half across and lengthways. Then peel and finely chop shallots and garlic. Wash and peel the potatoes and cut into slices about 0.5 cm wide. Wash the thyme and shake dry. Pluck the leaves from the branches. Drain the sun-dried tomatoes, collecting the oil. Cut the chorizo ​​into slices about 1 cm wide. Sear the veal fillet all around and then mix the herb butter with the almonds and breadcrumbs and press onto the fillet. Insert a meat thermometer into the fillet and bake the meat in the preheated oven (top and bottom heat at 160 ° C) for about 40 minutes until the temperature is 68 ° C. Heat olive oil in a pan. Fry a little garlic, shallots and the potatoes in it at medium temperature for 2 minutes. Add the tomatoes and fry briefly. Pour the cream with 150 ml of water and half of the thyme leaves into the pan, bring to the boil briefly and simmer at medium temperature for 25 minutes. Stir occasionally and season with salt and pepper to taste. Meanwhile, add the beans with salt to the boiling water and blanch for 8 minutes at high temperature. Then drain and rinse under cold water. Heat 4 tablespoons of tomato oil in a pan and fry the beans, shallots, garlic and chorizo ​​for 6 minutes at a medium temperature. Season with salt, pepper and thyme. Arrange the potatoes and tomatoes on plates, then pour the chorizo ​​beans over them and add the veal fillet.