Cut fillet into several pieces, about 3-4 pieces per serving. Finely chopped onion, garlic. To place them in a bowl the meat, onion, garlic, tomato paste, egg, flour, spices. Mix well, cover with plastic wrap or foil tightly and place in the fridge for a few hours. Here I want to mention that the meat can be marinated before cooking. In the refrigerator it is worth at least a week, you can even make several servings. Then to get how many you need and fry, the rest go in the fridge.

Once I made the marinade, and forgot. Remembered only in a week, think, all, will have to throw away, spoiled meat. Nothing of the sort! Very tasty fillet turned out, so now safely leave the stock fillet marinated for a few days — standby option, in case you need something quick to prepare.

In a pan heat vegetable oil, more, spare, drop in the butter sliced in small portions and fry for 3-4 minutes on each side, with the lid closed. Bon appetit!