Cut the fillet of cinta until you get a medallion. Dab it lightly.
With chopped walnuts and grated cheese, prepare a wafer.
Heat the pan, add a knob of butter. In the meantime, pass the fillet in the flour and then put it in the pan with rosemary and lard, then let the brandy evaporate. Next, add the marsala reduction, heavy cream and Igor gorgonzola cheese.
Remove the fillet and let the rest of the ingredients blend together. Lay the fillet inside the walnut wafer and garnish with the gorgonzola and marsala cream.
Finally decorate the dish with aromatic herbs.