Pork fillet with cigar leaf finish

➊ Remove tendons and silver skin from the fillet, cut the tip of the fillet (thinner end) but not all the way through, fold it over, and secure it firmly to the rest of the meat with kitchen twine. This creates a piece of consistent thickness that will cook evenly. Season the fillet generously all around with pork seasoning. Then grill or sear well on all sides on the plancha until it has a nice color.

➋ Arrange a "bed" of rosemary sprigs around the edge of the fire plate or plancha, place the fillet on top, and continue grilling at low heat until it reaches a core temperature of 58 °C, turning occasionally.

➌ For the side dish, peel and finely chop the garlic. Heat the rapeseed-grey poppy oil in a pan or on the plancha and sauté the garlic over medium heat. Add the spinach leaves and sauté briefly. Season with the herb seasoning, salt, and pepper, and keep warm. Briefly sauté the cherry tomatoes in a pan or on the plancha, deglaze with a little red balsamic vinegar, and also keep warm until serving.

➍ Place the tobacco leaves or hay – possibly mixed – in a wooden wine box and heat with a burner until smoke appears. Place the fillet in the smoking box and serve it directly at the table. To do this, remove the meat from the box and portion it so that the individual pieces have a cylindrical and uniform shape. Arrange on plates as "towers" with the spinach and tomatoes and top everything with the grated Parmesan.

Adi Matzek: "If you don't have a wooden box, you can flambé the fillet directly on the plancha in a tobacco or hay bed with a dash of rum for a show element."