1 cup of balsamic vinegar
8 slices of colonnata lard
Cut 8 steaks from the fillet 1.5 inches in thickness and wrap them in the lard. Put the shallots cut in thin slices in a casserole with a dash of oil, then wet it with balsamic vinegar and a pinch of salt.
Brown the fillet on both sides in a new casserole, add salt and pepper. Then add the shallots cooked in balsamic vinegar allowing for the sauce to amalgamate nicely – avoid overcooking the fillets. Serve warm with a splash of oil.