Potatoes rinse, make, peel and press through with a press.
Peel asparagus spears last third down, cut into oblique pieces.
Remove peel from carrots, kohlrabi and cut into 3 cm long sticks.
Clean young onion, peel garlic clove, cut both into slices.
Remove seeds from peppers, clean and finely dice, chop chives, chop cress.
Season potatoes with iodized salt and nutmeg, mix well with cress and peppers.
Season fillet with iodized salt and pepper. Sear meat briefly on both sides in hot canola oil, cool a little, spread a little potato mixture on work board form, place fillet on top. Cover with potato mixture and spread all around.
Place in a frying pan with heated canola oil and bake in the stove at 170 degrees until golden brown on both sides.
Sauté garlic and spring onions in hot rapeseed oil, add asparagus spears, carrots, kohlrabi and season with iodized salt and pepper, cook until al dente.
Add remaining peppers and chives and toss.
Heat clarified butter, sauté a tiny bit of scallions, add peppercorns and pour in veal stock, reduce a tiny bit.
Place vegetables on flat plate as bed, place fillet diagonally halved on top, pour sauce all around and garnish with cress.
Our tip: Always use, if possible