200 g Angus fillet

50 g Pancetta

arugula

Balsamic Vinegar of Modena PGI

Slice the Pancetta into strips, brown them over medium heat in a non-stick pan until crispy. Drain from oil and leave to rest. Put another pan over medium heat with a dribble of oil: as soon as the oil is hot, start cooking the Angus fillet.

Cook the meat on both sides to the desired cooking level and add Balsamic Vinegar of Modena PGI. Reduce for about one minute.

Serve the fillet on a layer of arugula, add the crispy Pancetta and top with the hot Balsamic Vinegar sauce.