Chop the figs and soak in port for at least 1 hr. than chop the onion and garlic, sauté in butter until browned, add the sliced mushrooms, sauté and finally add the figs. simmer until its binded and remove from heat. Make an incision lengthwise to the fillet and fill with the fig mixture, roll again and tighten with the bacon. Roast at 180 degrees Celsius until cooked through. Once cooked through, remove from heat and allow to rest. Meanwhile blend well the fresh bread and than mix together with the melted butter and hazelnuts. Slice the pork and cover the top of two slices with the bread crust and grill until browned in the oven. Cut the potatoes in fingers and roast with some butter and seasoning. cut the carrot and courgette in barrel shape, blanch and than toss in salted butter and seasoning. On a preheated pan, reduce the red wine and porcini by half add the beef stock keep reducing. Add the cream and keep on low heat until sauce is thickened enough.