Roughly chop the nuts. Wash the rosemary, dab dry and remove the needles from 3 twigs. Fry nuts and half of the rosemary needles in 1 tablespoon of hot oil. Remove from heat, stir in honey. Season with salt and pepper.
Let it cool down.
Clean the leek, wash thoroughly and cut into thin rings. Remove seeds from the pumpkin with a spoon. Wash pumpkin, cut into quarters and remove seeds with a spoon. Cut the pumpkin with skin into 2 cm wide slices.
Mix the vegetables with the remaining rosemary, 2 tablespoons of oil, salt and pepper.
Dab the fillets dry and cut them with a knife lengthwise slightly deeper than the middle. Unfold the fillets, spread the nut mixture on top and fold them back up again. Wrap 4-5 slices of bacon around each fillet.
Tie up with kitchen twine, also tie up 1 rosemary twig each.
Peel and wash the potatoes and cut them into halves or quarters depending on their size. Cover and cook in salted water for about 20 minutes.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash, halve and core the pears. Heat 1 tablespoon of oil in a large pan and fry the meat thoroughly all around. Remove and put the pan aside.
Place the fillets on a fat pan (deep baking tray). Spread the vegetable mixture around it. Place the pears on the vegetables with the cut surface facing upwards. Roast in a hot oven for 40-45 minutes.
Add 400 ml of water and vinegar to the frying pan, bring to the boil and simmer for 8-10 minutes. Season to taste with salt, pepper and 1 pinch of sugar, pour onto the vegetables.
Drain the potatoes, add butter and breadcrumbs. With the lid closed, toss briefly and vigorously. Heat clarified butter in a large pan. Fry the potatoes at medium heat for about 10 minutes until golden brown all around.
Do everything. Add the brew.