Fillet is cut across the muscle hammered with a wooden hammer to round the steaks (medallions) . In cognac dissolve 1 pinch salt and pepper. The medallions are coated with the mixture and allow to stand for several hours. Drain and dip both sides in vegetable oil. Fry in very hot oil until light brown on both sides. Remove to a warm plate and on each medallion is placed in a little butter. In fat fry cleaned from the sheet and seed thicker cut circles from the apple rolled in flour, which is put on the medallions. On each piece of apple put a little black currant jam. As part of the oil sauté chopped mushrooms to scatter with salt and pepper. Medallions rank on fungi and can be topped with mashed potatoes, fried slices of dumplings, slices of peeled orange.