Perhaps your new favorite bean dish:
1. rub the meat inside and out with salt, pepper and cayenne pepper.
Clean the spring onions, rinse and write in rings. Peel the garlic clove and add it. Rinse the parsley, chop coarsely and add. Rinse the cress and chop the leaves over the baking dish.
Mix the vegetables and herbs and sauté in butter in a frying pan for about 5 minutes. Season with salt and pepper, cool a little, then stir in the breadcrumbs, the egg and the egg yolks.
Fill the meat pocket loosely with this mixture and sew it up with a spaghetti. Heat the clarified butter in a roasting pan and brown the loin in it all around. Extinguish with Madeira, add the clear soup and the crème fraîche. Season lightly with salt and pepper and steam the whole thing with the lid closed at medium heat for about 45 minutes.
Remove the meat from the sauce and cut into finger-thick slices. Season the sauce with the wine sauce and the juice of a lemon and serve it separately. Serve with potato patties and young beans.