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.