– Cut 4-5 inch (10-12 cm) thick pieces of the fillet on the angle (2 pcs. per portion). Chop slightly, salt, pepper and fry in a oiled red-hot frying pan at 340^oF (170^oC) until crusty, reduce the heat and fry until ready

– Serve in the plates putting the langette pieces in the middle. Dress with the meat juice (see the recipe), put the garnish of boiled potatoes, fried tomatoes, vegetable marrow or egg-plants at the side. Decorate with the greens