Fillet with balsamic vinegar
Heat a little butter in a non-stick pan. Fry the floured fillets over a brisk flame, cooking on both sides till golden. Add a splash of brandy and wait until the flame dies out, then season with salt and pepper. Add a little stock, a clove of garlic and a sprig of rosemary and continue cooking briskly for a few minutes. Remove the fillets and keep them warm, preferably wrapped in tin foil. Remove the garlic and rosemary. Add the balsamic vinegar to the cooking juices, turn down the heat and allow the sauce to thicken, then taste and season with salt and pepper. If you wish to thicken the sauce further, add a little corn starch. Dress the fillets with the sauce and, if needed, drizzle another half tablespoon of balsamic vinegar over each fillet.