Parry the back, cut into medallions, plate, season with pepper and season with salt, press in the chopped walnuts. Fry on both sides for three minutes each over a mild heat (because of the nuts). Remove from the frying pan and keep warm.
In the meantime, sauté roasted vegetables, shallots, finely chopped meat trimmings and bacon cubes. Add lime juice, deglaze a few times with clear soup and red wine.
Strain and reduce to one eighth liter (*), add cassis, boil well again and thicken with a little bit of butter.
(*) When preparing for two people.
Our tip: use a bacon with a strong flavor – so you give this dish a special touch!
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