Roast the potatoes in the hot clarified butter until golden brown (approx. 10 to 15 min) and season. Keep warm in the stove heated to 60 degrees, do not cover!
In the meantime, sauté the shallots in the heated clarified butter until translucent, add the carrots and sauté well (about 15 min). Add the peas and mushrooms, steam for a few minutes, deglaze with the soup and – if necessary – cook on a low heat. Season. Cover and keep warm in the stove heated to 60 degrees.
Season the meat medallions and roast them briefly on both sides in the hot clarified butter. The meat should still be pink. Roast the cipollata as well. Add the wine to melt the drippings and cook a little.
Mix the potatoes and vegetables and arrange in a shallow roasting pan or platter, placing the pieces of meat and sausages on top. Pour the roast stock over it.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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