Cut lung roast into thick slices, season with salt and sear on both sides in hot butter. Remove from the pan and keep warm.
Finely chop onion and roast in the roast residue. Finely chop parsley, crush peppercorns and add. Stir in mustard and tomato paste and deglaze with white wine and some beef broth.
To refine, add whipped cream and stir well.
Place the pieces of meat in the sauce, heat again, but do not let it boil.
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