It can be a successful snack if you serve it with sliced bread or it can be served with rice and a side dish if you prefer.
It’s really basic stuff. I sauté the filet mignon strips, about 400g, already seasoned in olive oil and a little bit of butter. I add a clove of finely chopped garlic and when it turns golden I add 2 tablespoons of soy sauce, 1 tablespoon of balsamic, let it evaporate and finally 1 pot of ricotta cream from Tirolez (which, if you can’t find it, can be replaced by catupiry, cream cheese or cream).
On top I sprinkled some dried herbs just to make it fresh (I don’t even remember what it was).
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