Ingredients: Beef fillet Butter nut Chopped shallot Traditional balsamic vinegar Method: Keep aside a small nut of butter and, in a saucepan, let the
rest heat together with the oil. Place the fillet in the bowl, cook over high heat for a few
minutes on both sides, add salt when cooked, put it on the serving plate and
keep warm. In the sauce season the chopped shallot, add the nut of butter
and let it thicken slightly. Add the balsamic vinegar, stir quickly, take away from the
heat and pour the hot sauce over the tenderloin.