Grilled fillet tips on potato and mushroom pan

INGREDIENTS FOR 2 SERVINGS

For the pan:

350g beef fillet tips (alternatively: pork fillet tips)
100g mushrooms
1 small onion
350g small waxy potatoes
50g clarified butter
2 sprigs of rosemary
2 sprigs of thyme
Salt
(steak) pepper

For the garlic sauce:

1 garlic clove
1 organic lemon
200g Greek yogurt
50g salad cream
Salt
pepper

PREPARATION

1. Wash the potatoes, drain and halve them. Clean the mushrooms and quarter them. Peel the onion and chop into small pieces.
   Wash and dry the thyme and rosemary. Then remove the leaves and needles from the stem and chop them finely.
2. Peel and press the garlic. Wash the lemon in hot water and dry it. Then finely grate the peel. Halve the lemon and squeeze the juice from one half. Mix 1-2 teaspoons of lemon juice with the garlic, yogurt, salad mayonnaise and the grated lemon peel and season to taste with salt and pepper.
3. Sauté the finely chopped onion in a pan and then place it in a bowl.
4. Melt a tablespoon of clarified butter in the pan and fry the mushrooms in it for about 5 minutes. Season with salt and (steak) pepper and remove from the pan.
5. Melt another tablespoon of clarified butter in a pan and add the potatoes. Fry with the lid closed over medium heat for 10-15 minutes. Turn the potatoes occasionally.
   Meanwhile, prepare the beef fillet tips in another pan or on the grill.
6. After 10-15 minutes, season the potatoes with salt and (steak) pepper and fry for another 2 minutes at full heat. Now cut the beef fillet tips into strips and mix them in the pan with the potatoes, mushrooms, onion and chopped herbs, and fry everything together for another 1-2 minutes.
   Serve with the garlic sauce.