Preheat broiler.

Season veal fillets with salt and pepper.

Heat clarified butter in a pan on high heat.

Brown veal fillets on all sides.

Remove veal from the pan and place in a casserole dish, reserving pan juices.

Broil veal for 12 minutes, turning once halfway through.

In the same pan, cook sliced onion and leek with additional clarified butter over medium heat until transparent.

Add crushed garlic, then pour in dry sherry and flame to deglaze the pan.

Pour in Scotch whisky and flame again.

Add red wine, Worcestershire sauce, and mushrooms to the pan.

Bring the sauce to a boil and reduce until almost dry.

Gradually stir in whipping cream to create a creamy sauce.

Pour the sauce onto a serving platter.

Top with broiled veal, cooked vegetables, thinly sliced prosciutto, and smoked tongue.

Garnish with chopped parsley and serve immediately.