Recipes

Pork fillet served on creamed scarlet runner beans

Difficulty level: easy
  • 60 Min.Preparation time
  • 4Portions
  • 180 °CHeißluft

Bliniteig

  • 130 g Steirerkraft 1-minute polenta, fine grain
  • 120 g flour
  • 250 ml milk
  • 35 g yeast
  • 1 egg
  • 2 yolk
  • 2 egg whites
  • salt

Creamed scarlet runner beans

  • 200 g Steirerkraft scarlet runner beans PDO, ready-to-eat
  • salt, pepper
  • 100 ml Steirerkraft tomato vinegar
  • 1/2 onion
  • 250 ml whipping cream

Fillet of pork

  • 800 g pork fillet (centre section)
  • salt, pepper
  • oil
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Preparation

  1. Start the day before you want to serve the dish by marinating the scarlet runner beans with salt, pepper and vinegar and leave to stand overnight (adds a pleasant acidity to the beans).
  2. Finely dice the onions and sweat in a pan over a low heat with a pale-coloured oil. For a heartier dish, diced bacon can be added. Pour on the whipping cream and add the scarlet runner beans. Leave to boil down until the whipping cream becomes thick in consistency. Season to taste with salt and pepper.
  3. To make the blini dough, combine the polenta, flour, milk, yeast, egg and egg yolk to form a dough. Beat the egg whites together with a pinch of salt to form stiff peaks. Fold the beaten egg white mixture into the dough and leave to stand for approx. 30 minutes. Shortly before serving, add the blinis to a hot pan and cook on both sides with a little oil, like small omelettes.
  4. Divide the pork fillet into 12 portions – one portion is defined as three medallions. Heat some oil in a pan, season the meat with salt and pepper and fry the fillet pieces quickly on both sides. Then finish cooking for 3-4 minutes in a pre-heated oven at 180 °C on the hot air setting.
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Tomato vinegar Premium

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1-minute-polenta fine-grain

Count to 60, keep stirring with a spoon and its…
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Scarlet runner beans ready-to-eat

Scarlet runner beans a small miracle of nature! These Queens…
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Pork fillet served on creamed scarlet runner beans

Difficulty level: easy
  • 60 Min. Preparation time
  • 4 Portions
  • 180 °C Heißluft

Bliniteig

  • 130 g Steirerkraft 1-minute polenta, fine grain
  • 120 g flour
  • 250 ml milk
  • 35 g yeast
  • 1 egg
  • 2 yolk
  • 2 egg whites
  • salt

Creamed scarlet runner beans

  • 200 g Steirerkraft scarlet runner beans PDO, ready-to-eat
  • salt, pepper
  • 100 ml Steirerkraft tomato vinegar
  • 1/2 onion
  • 250 ml whipping cream

Fillet of pork

  • 800 g pork fillet (centre section)
  • salt, pepper
  • oil
Warenkorb Icon Shop products online

Preparation

  1. Start the day before you want to serve the dish by marinating the scarlet runner beans with salt, pepper and vinegar and leave to stand overnight (adds a pleasant acidity to the beans).
  2. Finely dice the onions and sweat in a pan over a low heat with a pale-coloured oil. For a heartier dish, diced bacon can be added. Pour on the whipping cream and add the scarlet runner beans. Leave to boil down until the whipping cream becomes thick in consistency. Season to taste with salt and pepper.
  3. To make the blini dough, combine the polenta, flour, milk, yeast, egg and egg yolk to form a dough. Beat the egg whites together with a pinch of salt to form stiff peaks. Fold the beaten egg white mixture into the dough and leave to stand for approx. 30 minutes. Shortly before serving, add the blinis to a hot pan and cook on both sides with a little oil, like small omelettes.
  4. Divide the pork fillet into 12 portions – one portion is defined as three medallions. Heat some oil in a pan, season the meat with salt and pepper and fry the fillet pieces quickly on both sides. Then finish cooking for 3-4 minutes in a pre-heated oven at 180 °C on the hot air setting.
Print recipe
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