Wash and drain fresh cranberries (defrost frozen cranberries). Cook the frozen beans in boiling salted water for about 4 minutes. After 2 minutes, add fresh cranberries and cook along. Pour off, rinse with cold water and drain. Wash parsley and shake dry, chop leaves finely. Peel onion and chop finely. Wash thyme and shake dry.
Dab meat dry. Heat 1 tablespoon of oil in a cast-iron frying pan and fry the meat for approx. 1 minute on each side. Add thyme. Fry meat over medium heat for 2-3 minutes on each side. Season with salt and pepper, wrap in aluminium foil and leave to rest. Deglaze roast with port wine, keep warm.
In the meantime, heat 1 tablespoon each of oil and butter in a wide saucepan. Fry the onion, beans and cranberries for about 4 minutes at medium heat, turning them carefully. Stir in half the parsley and season the cranberry-bean mix with salt and pepper.
Heat 125 g butter. Whisk egg yolk, vinegar, orange peel and orange juice in a tall mixing bowl with a hand blender. Mix in hot butter in a thin stream. Stir in 2 tbsp. port wine gravy and the rest parsley. Season to taste with salt and pepper. Wrap the meat out of the foil. Sprinkle with the rest of the gravy. Serve with beans and hollandaise.
Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) and grease an ovenproof dish (approx. 22 cm Ø). Finely grate 50 g each of Parmesan and Gouda. Peel and wash 800 g waxy potatoes and cut or slice them thinly. Mix with 250 g whipped cream and a good half cheese mixture in a bowl. Season with salt and 1 pinch of nutmeg. Pour the mixture into the mould, press down lightly and sprinkle with the rest of the cheese mixture. Bake in a hot oven on the lowest shelf for 40-50 minutes, covering with aluminium foil after about 30 minutes if necessary.