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Preparation

In the saucepan bring to a boil the port with cherries, simmer for 5 minutes until the cherries become soft.

Washing fillets with salt, pepper to taste and fry in a frying pan with a thick bottom in a spoonful of olive oil over medium heat. First, fry skin down until it turns out excess fat. Then another 2-3 minutes fry the other side, overexposing, otherwise the meat will become stiff. Remove the fillet from the frying pan, put in a plate with a lid, so as not to cool.

Drain the excess fat from the frying pan, add vinegar there. Bring to a boil and Vivaro, until the vinegar is left about a tablespoon. Add finely chopped garlic and tomato sauce, mix. Add wine from cherries, broth, bring it back to a boil and double. Add the cherries and hold the minute on the fire, turn off, add butter on the spoon, stirring thoroughly. If necessary, salt and pepper to taste.

Cut the fillets across, pour sauce. Deliciously flawless with a glass of red French wine.