Cut the leeks and spring onions into fine rings and the mushrooms into slices.
Finely chop the lovage.
Dust the meat with flour and fry it in portions in hot sunflower oil. Allow a light frying juices to form.
Remove the meat.
Now sauté the leek and the spring onions until the drippings have dissolved. Caramelize with the sugar.
Add the mushrooms and sauté them as well.
Pour in the white wine, add the white peppercorns and simmer for about 20 minutes until the alcohol from the white wine has evaporated. Add the freshly chopped lovage and the whipped cream.
Season the sauce with salt.
Add the meat to the sauce and simmer over low heat. The meat should just heat up.
Garnish with parsley and chives and serve.