Season the meat and fry in batches in the clarified butter, keep warm. In the drippings, steam the onions and sliced mushrooms. Sprinkle with flour, extinguish with cognac and stock. Reduce by half. Add the sauce cream and make a creamy sauce. Add the meat and small cubes of Gorgonzola. Do not make more. Serve with a white risotto sprinkled with parsley.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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