Preheat the oven to 210 ° C, cook / bake the gourmet fillet in it for about 40 minutes, remove and cut in half.

Clean / peel the kohlrabi generously, first cut into slices and then into sticks. Boil the kohlrabi sticks in salted water (1 teaspoon salt) for about 12 minutes, drain through a kitchen sieve and return to the hot saucepan. Butter (1 tbsp), cooking cream (10 tbsp), sweet soy sauce (1 tbsp), cut coriander (2 tbsp / frozen), instant chicken stock (1 tsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and sugar (½ teaspoon) add, carefully stir / mix and simmer / reduce for a few minutes.

Peel the carrots with the peeler, halve lengthways and cut into pieces. Peel, wash and dice the potatoes. Boil the carrot pieces with potato cubes in salted water (1 teaspoon salt) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cooking cream (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through well with the potato masher / stamp through.

Serve the halves of the gourmet fillet with hearty kohlrabi and carrot and potato mash, each garnished with a lemon wedge and half a vine tomato.