Iberico Back with Pommery Honey Mustard Sauce, Spring Vegetables and Rosemary Potatoes

Sweat the onion in butter and add the honey. Deglaze with champagne and bring to the boil briefly. Allow the champagne to boil down a little and add approx. 300 ml of cream. Season to taste with salt and pepper and thicken slightly with a little starch. Then pull the pot off the plate and stir in the Pommery mustard as you like. The Pommery mustard sauce should, if possible, no longer be boiled, otherwise it could taste bitter.

Wash the potatoes well and place them in a large roasting pan or on an oven tray. Sprinkle with the rosemary needles and the finely diced garlic. Season well with salt and pepper. Drizzle with olive oil and then mix everything with your hands. Bake in a preheated oven at 200 ° C (convection) for approx. 20-35. In between, check whether the potatoes are already done.

Clean, peel and cut the vegetables as desired. Then heat a very large wok to the highest level. Add all the vegetables and fry, stirring constantly. Pour in the soy sauce from the wok rims and mix everything together. Season to taste with the spices.

Heat a grill pan to a high temperature. Add the clarified butter and fry the meat very hot on all sides. Roasted aromas can definitely arise.

Bring a gas grill or oven to 150 degrees. Then grill the meat for about 10 minutes until an internal temperature of about 51 degrees can be measured (simply use a meat thermometer). Remove from the grill and let rest briefly. Slice and serve with the remaining ingredients.