1 Peel your potatoes, then use a melon baller to remove about twenty small balls. Keep them in cold water. Save the rest for a soup.
2 Place your potato balls in a pot of cold water, salt with coarse salt, add a little thyme and a bay leaf, bring to a boil and maintain for 5 minutes.
3 In a pan, heat the clarified butter. Drain your potato balls and place them in your butter with your half garlic cloves. Let them roast gently over the fire until they are well browned (about 10 minutes). Salt and cover, then turn off the heat.
4 In a pan, melt a good piece of butter and a few drops of oil. Once the mixture turns hazelnut color, place your 4 pieces of meat and roast them on all sides (about 4 minutes). Turn off the heat and remove these pieces. At the bottom of the pan, place a small upturned plate, put the meat pieces back on top. Salt and pepper, then cover and let rest for 6 minutes.
5 Turn the heat back on under both pans. Remove your 4 pieces of meat and your plate, then deglaze your pan with your red wine sauce. Use a whisk to mix in the cooking juices, then strain. Slice the meat on your cutting board and arrange on hot plates. Place the sauce around them along with the Parisian potatoes, then pour the hot pan juices over your meat pieces. A few grains of cracked pepper and you're done.
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