Peel and wash the potatoes. Cook in salted water for about 20 minutes. Dice bacon finely and fry until crispy. Drain and mash potatoes. Let cool off.
Stir the starch and 2 eggs into the potatoes. Mix in the bacon. Season with nutmeg and possibly salt and form into a roll (7-8 cm Ø). Chill for about 45 minutes.
Clean and wash the mushrooms and dab or drain them dry. Peel and chop the onion. Dab meat dry. Cut into 1-2 cm thick slices.
Whisk 1 egg yolk, spread it on the potato roll. Roll in almonds, press the flakes well. Cut the roll into approx. 2 cm thick slices. Fry the potato cookies in 2 tbsp. hot clarified butter for about 2 minutes on each side.
Keep warm in the oven.
Heat 1 tablespoon of clarified butter. Brown the pork filet on each side and continue to fry for 2-3 minutes. Season with salt and pepper and remove. Then fry beef fillet in 1 tbsp. hot clarified butter and continue frying for 1-2 minutes.
Season and keep everything warm.
Add 1-2 tablespoons of clarified butter to the frying set, heat up. Sauté onion in it. Fry the mushrooms briefly. Season. Simmer briefly with 3-4 tbsp. water and spread over the meat.
Wash tarragon and, except for one thing, chop it. Mix sauce powder, 100 ml cold water and wine. Bring to the boil briefly while stirring. Switch off the stove. Beat the butter until it has melted.
Add tarragon. Serve the meat with mushrooms, béarnaise and potato cookies. Garnish with remaining tarragon. Broccoli is delicious with it.