Ingredients:

1 medium beef tenderloin
some butter
oil
brandy
1 spoon of broth
1 slice of Puzzone cheese (or another tender cheese)
a little bit of flour

Preparation:

Cover the tenderloin with flour and cook it in a pan with a little bit of butter and oil.
Remove the sauce, sprinkle the meat with a little bit of brandy and let it evaporate.
Cover the tenderloin with a slice of Puzzone cheese, add the broth until the cheese is melted.
Serve it with some boiled potatoes and Teroldego Rotaliano or Cabernet Sauvignon wine.