Remove the back meat from the skin layer. Completely remove the skin and tendons from the meat. Pluck thyme leaves from the stems. Tendons, skin, bones and all parts of the meat from the fat layer in a shallow casserole form, without fat and under frequent turning roast well all around.
Peel and coarsely chop the onions and garlic, add them to the bones together with the bay leaf spice, 1/3 of the thyme leaves and the peppercorns and roast. When enough roasting substances have formed, gradually add red wine (I) and continue to cook. Fill the stock with the cold water and let it boil over medium heat, skimming if necessary. Boil the stock to about 200 ml (based on 4 people).
Cut the back meat into pieces about 4 cm long, place on the cut surface and flatten slightly. The real fillet whole. Season the meat with salt and season with pepper.
While the stock is boiling down, rinse the potatoes, remove the skin and grate them not too finely (household grater). Lightly squeeze the potato mixture, season with salt, pepper, a little nutmeg and with the remaining thyme (except for 1 tsp).
Turn the meat lightly in flour on the other side, turn in beaten egg white and cover with the potatoes. Transfer the stock through a sieve into a small saucepan. Add the thyme leaves and the remaining red wine, season with salt and keep hot.
Heat the clarified butter in a large heavy frying pan. Cook the medallions in it, stirring
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