600 g Lamb fillet
0,5 dl Cooking oil
Salt
White pepper
Butter for frying
Garlic
Thyme

Remove sinew from fillet. Mince garlic and herbs. Add oil and meat. Allow to marinate for 20 minutes. Season fillets with salt and pepper and fry them in hot frying pan quickly on both sides, then place on oven tray lined with cooking paper and cook for 8 minutes at 200 °C. Cut piece from bolet mushroom crust and place on fillet. Put back into oven and allow crust to melt. Serve immediately.

Crust:
50 g Butter
50 g Fresh white bread
50 g Fried cep mushroom "coutons"
1 tsp Salt
Grated parmesan cheese
Cut chives

Place butter, bread and parmesan cheese in mixer and blend to even texture. Add cep mushroom and chives. Stir and season with salt. Roll mixture between two sheets of cooking paper into thin sheet and place in fridge. Cut pieces from chilled crust and place on fillets.