Skin and tend the fillet, then cut into medallions approx. 1 cm thick. The thinner the better! Season the medallions with salt and pepper, possibly with a little sprinkling of seasoning. Let it steep in the refrigerator for 2-3 hours, but it doesn`t have to be.
For the breading, whisk 3 - 4 eggs or 3 eggs plus one egg yolk, add a dash of canned milk or cream and season again with salt / pepper and possibly sprinkling seasoning.
Put the breading (bought ready-made or - especially delicious - ground from rusks with a food processor) in an extra bowl.
Heat a (better two for the crowd) large pan with clarified butter (then the breading will be very crispy) or margarine with a dollop of butter.
First place the medallions in the egg (or if you like it drier, first flour, then egg), then turn them in the breadcrumbs and then put them in the pan. Depending on how thick the medallions are cut, fry for about 3 to 4 minutes on one side, then turn. Turning more often keeps the crispness!
Potato gratin and beans with bacon or, in springtime, boiled potatoes with asparagus, hollandaise sauce and diced ham taste very good.
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