Cut the fillet into finger-thick strips, fry briefly and spicy in 1 tbsp clarified butter, remove, season with salt and pepper and set aside. Put the rest of the clarified butter in the pan and sauté the onion and the sliced mushrooms. Add the flour and toast briefly. Pour in the wine and let it boil down, then add the sour cream and simmer everything on a low heat for 5 minutes. Add the cream and parsley, season to taste again and pickle the meat. Serve when the meat is hot.
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