700 g pork filet
500 g chicken liver
3 small onions
2 colves of garlic
1 tbsp. flour
250 ml water Garnish 500 g green beans
1 small onion
150 g breakfast bacon (slices)
salt, pepper, oil, stock cube,
mustard, cream, chives, cherry tomatoes
Boil green beans in salted water firm to the bite,
strain them, refresh with cold water and let them drain. Cut onions and
garlic finely and sauteé them in a pan. Add chicken liver and fry all
some minutes. Cover with flour and pour on with water. Stir well and
season to taste with salt, pepper and stock cube. Let it simmer over low
heat.
Cut pork filet into slices, cover with mustard and spice with salt and
pepper. Fry them on both sides.
For vegetable fry onion and bacon and add green beans. Season to taste
with salt and pepper.
Refine chicken liver with cream.
Serve on plates and garnish with tomatoes and chives.