Filet with Balsamic Vinegar

Preparation:

Preparation: Heat the butter in a pan, let the minced shallots dry, cook the fillets for a few minutes on both sides, then remove them and keep them on a warm plate. Pour the broth into a saucepan, add the chopped carrots and the green pepper. As soon as the carrots are cooked, drain them and put them in the pan where you cooked the fillets; stir so that they flavor with the cooking juices. Arrange the carrots on a hot serving plate, place the fillets on top of which you will have made a cut: sprinkle balsamic vinegar into the slot and serve.