Way of doing: In a frying pan heat half the butter and oil, fry the fillets first on one side, for 3 or 4 minutes, and then the other. Make them very golden. Remove the fillets and set them in the heated oven. Discard the fat from the frying pan; there should be only the gold in the background. Add the wine and mix with what's left in the bottom of the frying pan, boil until reduced slightly. Add the black pepper and the cream. Leave to heat until thick. Check the salt and incorporate remaining butter. Put the sauce on the steaks. Accompanies steamed vegetables or simple noodles.

Ingredients:
4 filaments of 200 g each;
120 g butter;
2 tablespoons of oil; 140 ml of red wine;
200 ml of fresh cream;
2 tablespoons of black pepper; Salt to taste