Season entrecôtes with salt, pepper, mustard and sear slowly on both sides in olive oil. Remove from the pan, wrap in aluminum foil and let rest in the foil for 5 – 8 minutes. Deglaze the pan with red wine, port and balsamic vinegar and add a little beef broth. Let it boil down, season with salt and pepper and assemble with butter. Peel peppers, celery and green asparagus (only the ends), clean pea pods. Cut all the vegetables into small sticks. Cut strudel dough into 4 mm wide noodles, deep-fry at about 160 °C until crispy and drain on a paper towel. Heat some olive oil in a wok, put in bell pepper, pea pod, celery and asparagus sticks, season and fry hot for 1 1/2 minutes, tossing constantly. Remove from oven, add sprouts, deglaze with soy sauce, then mix with crispy rice or strudel dough. Loosely arrange the roasted vegetables on the plates with the grilled entrecote and balsamic red wine sauce.