(*) for a wide ovenproof dish of about 2 liters, enough for 6 people, stir well mustard, cider and honey, season. Coat the fillets with it and marinate them in the refrigerator for about four hours with the lid closed.
Remove meat from refrigerator about one hour before browning, wipe off marinade, set aside with lid closed.
Dry fillets with kitchen roll, season with salt.
Place the fillets in the lower half of the oven heated to 220 degrees.
Heat clarified butter in a pan, sear fillets on all sides for about two minutes, place in hot pan. Brush with marinade set aside, roast in the oven for about eight minutes.
Spread the apples evenly next to the fillets, finish roasting for five minutes.
Remove fillets, stand with lid closed for about five min before carving.
Put apples with roasting liquid into a small roasting pan, mix in nuts. Add cream and soup, simmer on low heat for about five min, season.
To serve: cut the fillets diagonally into slices about one and a half cm thick, place on a preheated platter. Spread sauce evenly on top.
Serve with: Nüdeli or long grain rice.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?