Remove dark green pieces of spring onions and chop the rest into slices about 3 cm in width. Peel garlic and dice them finely. Chop meat into 1/2 cm wide slices, season with salt, freshly ground black pepper and thyme. Sear meat in a pan, remove them from the pan and set aside to keep warm. Melt into the same pan half of butter, sautée flour and douse with wine. Stir in garlic, cream and gravy. Simmer over low heat for 3 minutes. Heat the rest of butter in another pan and fry spring onions over low heat on each sides until they have a slight bit.
Then add meat into the sauce, boil briefly and serve with spring onions.