1 meat fillet
Balsamic Vinegar of Modena Ponti
Slice and tenderize the fillet to get some thin slices and place them in a large dish. Sauté the courgettes cut into julienne (thin, matchstick strips) on high flame with some olive oil and butter. When cooking is finished, sprinkle some Balsamic Vinegar of Modena Ponti over it and cover the fillet with this sauce. Place the dish in a salamander broiler for a few minutes. Serve immediately.