Clean, clean and halve the mushrooms. Clean the leek, cut into rings and wash thoroughly. Wash meat, pat dry.

Heat the butter lard in a pan. Fry the meat vigorously all around, remove and season with salt and pepper.

Briefly fry the mushrooms and leeks in the remaining frying fat. Dust with flour and deglaze with cream and crème fraîche, bring to the boil, season with broth and stew for about 15 minutes. Put the meat in a baking dish, pour the leek and mushroom cream over it and let it cool down. Then put in the fridge overnight.

The next day, simmer in a preheated oven at 200 ° C for about 45-50 minutes. Remove the meat, let it rest briefly and cut into slices. Serve with the cream vegetables. Roasted potatoes taste good with it.