Separate the two back strands and the fillets. Clean the meat from tendons, it should be quite sheer. This can be done at the time of purchase of the butcher. Season the meat with sea salt and pepper and fry it in a hot frying pan in olive oil for 3 minutes on each side. Remove from the frying pan and rest on a plate for at least half an hour. In a fresh frying pan, add olive oil and butter together with rosemary and thyme and roast for another 5 minutes in the oven at 220 °C. Remove the meat and cut it open. Add salt.
In a large saucepan, fry the bacon rinds without fat. Add butter and let it melt. Be careful not to burn it. Add all the vegetables except the tomatoes and sauté. Add the paradeis pulp and sweat. Extinguish with young balsamic vinegar and Riesling, add tomatoes. Fill up with chicken soup and let it boil. Reduce temperature and simmer for 40 minutes. Increase temperature repeatedly and add whipped cream and crème fraîche. Make 20 min. Blend lightly with a hand blender, then strain through a fine sieve (is tiring, but worth it). Season with pepper mill, sea salt, mustard mixture(Dijon tarragon mustard, Dijon mustard fine, Pomeranian mustard, honey) and old balsamic vinegar.
Season a baking sheet with salt and pepper and sprinkle with sugar. Cut onion into 1 centimeter wide strips and place on the baking sheet.