Robert's flambéed pork fillet with caramelized vegetable pan

Ingredients for 4 servings:

• 1 large pork fillet(s), trimmed, cut into 3 cm thick slices
• 1 tsp sugar
• 1 tsp salt
• 1 tsp, heaped spice mix (organic gourmet beer spice)
• 8 carrots, colored, peeled, cut into 1 cm thick slices
• 2 red peppers, washed, pitted and diced 1 cm
• 6 shallots, peeled, coarsely sliced
• 1 small zucchini, washed, halved and cut into 1 cm wide slices
• 1 broccoli, washed, stalk removed, cut into florets
• 8 tbsp olive oil, best quality
• 1 tbsp, heaped spice mix (Bio Gourmet Bella Italia)
• 1 tsp, heaped sea salt
• 3 tbsp, heaped honey, organic
• 200 ml red wine, dry, strong
• 6 cl Cointreau
• 1 tsp pepper (organic gourmet Tellicherry pepper)

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Remove the pork fillet from the refrigerator at least half an hour before cooking to allow it to come to room temperature. Once sliced, sprinkle and rub with the mixed sugar and salt. This prevents the meat from drying out during cooking. Heat 5 tablespoons of olive oil in a large, deep frying pan, add the carrots, pointed peppers, and shallots, and let them brown lightly, turning frequently. Then add the zucchini and continue to brown. Add the Italian seasoning and sea salt and stir. Drizzle the honey over the vegetables and let them caramelize, stirring gently every now and then. Deglaze with the red wine, stir, and add the broccoli. Cover, reduce the heat, and simmer gently. Meanwhile, rub the pork fillet with the beer seasoning. Heat the remaining olive oil in another pan and sear the pork fillets. When they have taken on a nice brown color, turn them over and continue to brown. Now pour the Cointreau over the meat and light it. Caution: Watch carefully here, and children should definitely not do this! Shake the pan gently while the flames are burning and reduce the heat to almost zero, then let it simmer for another 4-5 minutes. It should still be a light pink color in the center. Finally, season with pepper. Arrange on warmed plates and serve immediately. Other good accompaniments include fried potatoes, French fries, or simply a loaf of Italian white bread.