Ingredients

200 g filet mignon

50 g fresh buffalo mozzarella

50 g slices of cantaloupe melon

30 g dried tomato

20 g unsalted butter

salt

ground black pepper

Dressing

2 unit garlic clove cut into thin slices

20 ml red wine vinegar

60 ml olive oil

chopped parshley

Preparation

1. Cut filet mignon into 2 steaks, keeping its round shape;

2. With a mallet, make the steaks thinner;

3. Season them with salt and black pepper;

4. Melt the butter and fry the steaks to taste. Reserve them heated;

5. With a frying pan, heat the olive oil and stir-fry the slices of garlic;

6. As soon as the garlic is golden brown, take it off from heat and add the vinegar and the parshley;

7. Slice the buffalo mozzarella;

Setting the dish

1. Put the meat on the dish and place the mozzarella slices as a fan;

2. Place the dried tomatoes and the slices of melon on the top of the mozzarella slices;

3. Cover it with the other part of the meat;

4. Put the vinaigraite around the mozzarella and part of the garlic over the meat;