Cut off excess fat and tendons. From the meat. Cut into 12 medallions. Chop the garlic, rub the meat with garlic and pepper.Wrap each medallion in a slice of bacon with rosemary sprig. Sprinkle with rosemary leaves, sage leaves and thyme, put in the fridge for 2 hours, covered. Heat the melted butter in a pot, fry the medallions o all sides wrap in a baking foil and put in the oven,preheated to 60 degrees Celsius. Dice finely onion, slice champignons. milliliters t some fat in a pot, fry onion and mushrooms, pour brandy with cream, boil a bit and serve with meat.