Wash the potatoes (not too big) and cook them in salted water, drain them and let them cool at room temperature.

Wash the meat, pat dry.

Make several cuts in the fat side without cutting into the meat, so that the juice cannot separate from the meat.

Sear both sides in a heated pan without fat for 5 minutes. Then season with salt and pepper and continue to fry with the spices for 1 minute each time. Season later so that no meat juice is drawn through the spices. After frying, the pores are already closed.

Preheat the oven to 200 ° and place the fillet on the grill for 15 minutes. Push the baking tray in at the bottom so that the oven stays clean :-))) Placing it on the grill is advantageous because the fillet can pull straight through from both sides.

Halve the potatoes, fry them on both sides in a little oil, season with salt, pepper and rosemary.

Fry the beans with chopped onions. Season with salt, pepper and savory. I had frozen beans, I didn't blanch them, but fried them straight out of the frost in hot oil, so they don't get too soft, rather biting (aldente). We like them that way.

Heat the sauce (in my case), otherwise in the recipe from June 16, 2013 (chicken thighs). But it also tastes great with a cranberry sauce or orange sauce. Everything is recommended to try out.

Take the fillet out of the oven and wrap it in aluminum foil for 5 minutes to rest.

Then cut slices while serving.

The ideal roasting of fillets is always a challenge. I took over the idea from Mr. Lafer. For the first time I managed to roast duck breast fillet to perfection. It was very tender and delicious!