Pork fillet on potato straw with green Thai asparagus, porcini mushrooms and pepper-olive vegetables

Ingredients for 2 servings:

• 360 g pork fillet(s)
• 10 stalk(s) asparagus (green Thai asparagus)
• ½ bell pepper(s), red
• ½ bell pepper(s), yellow
• ½ bell pepper(s), orange
• 8 black olives, pitted
• 1 shallot(s), finely diced
• 1 garlic clove(s), finely chopped
• 1 tbsp crème fraîche
• 25 g porcini mushrooms, dried
• 250 ml beef stock
• 3 potatoes, sliced ​​into julienne strips
• 2 garlic cloves, crushed
• 2 sprigs rosemary
• Rapeseed oil with butter flavor
• 1 tsp mustard, medium hot
• Cream of balsamic vinegar
• 30 g butter, ice-cold pieces
• salt and pepper
• 1 bunch chives, in rolls

Instructions

Working time approx. 55 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes

Wash the porcini mushrooms and soak them in warm water. After half an hour, pour the liquid through a fine-mesh sieve into another pot. Drain the mushrooms thoroughly and dry them with kitchen paper. Pour the collected liquid back into the first pot through a fine-mesh sieve lined with a cheesecloth or tea towel to filter out any remaining impurities. Bring the liquid, about half a liter, to a boil and reduce to about 150 ml. Bring the beef stock to a boil and reduce by half. Pour in the porcini mushroom stock and continue reducing until about 150 ml remains. Season this stock with mustard and balsamic vinegar to taste, as well as pepper and salt. To thicken, carefully stir in the ice-cold butter pieces with a whisk. While the stock is reducing, work on the other side dishes and the meat. First, fry the julienne potatoes in a pan with hot rapeseed oil over medium heat. Turn after 15 minutes and fry for another 15 minutes. When the potato straws are browned, they’re done. Season with salt. Preheat oven to 120°C (top/bottom heat). Heat rapeseed oil in a pan and season with the crushed garlic cloves and rosemary sprigs. Season the pork fillet with salt and pepper and sear it all over for about 4-5 minutes. Then let the meat rest in the preheated oven for 15 minutes. Finely dice the bell peppers and olives. Heat a little oil in a saucepan. Sauté the shallots and garlic until translucent, then add the remaining vegetables and cook over medium heat, stirring occasionally. After about 10-15 minutes, the vegetables will be cooked through and still firm to the bite. Stir in the crème fraîche and season everything with sweet chili sauce, pepper, and salt to taste. Blanch the asparagus in boiling water for about 30 seconds, rinse with ice-cold water, drain, and pat dry with kitchen paper. Briefly fry the porcini mushrooms in a little oil, add the asparagus one minute before the end of the cooking time, heat through, and then season both with salt. Place the potato straws on the plates. By now, the meat will be almost cooked through. Cut them into approximately 8 cm long cylinders. Roll these cylinders in the chives and then place them upright on the potato straws. Arrange the vegetables around this tower and pour the sauce over them.