Wash the lamb fillets and pat dry. Put the honey and powdered sugar in a pan. Bring everything to the boil until the honey foams. Then deglaze with the red wine and vinegar and reduce everything to a firm sauce. But don`t let it burn! Stir often.
Fry the fillets in the clarified butter in another pan until they are pink on the inside (approx. 8 minutes). Arrange the fillets on a plate with the sauce. With this I serve baguette and a good red wine from the oak barrel. The recipe is simple, but it tastes good.