Pork fillet wash, dry paper towel, remove with a sharp knife external tendons and films. Cut into thick slices 4 cm Then each slice cut into the middle, but not completely, and deployed as a butterfly.

Right frying fillet is 99% of success of Your meals! 1. Meat, cut into steaks, it is NOT recommended to add salt before frying, otherwise the salt will draw all the juices from the meat, and it will not be as soft as I would like. So, the meat and pepper on both sides.

2. Do not rush to put meat in the pan! Very first heat the pan (hold the finger over the surface and you feel heat), then add a mixture of 2 kinds of oils and allow the oils to heat up! As soon as You see boiling bubbles of butter, just lay out the prepared steaks - BUT not all at once! Between the meat must be room. Cook the meat on each side for 3 mins For a fillet this time, enough. Salt only now, but already grilled side! Cooked meat on a platter and cover with foil (in a pot with a lid) while frying the second batch and go etc. the preparatory work.

For the remainder of the separated fat and meat juice, quickly fry the sliced tomatoes on both sides (tomatoes should be sweet!)

Pre-boiled in their skins peel the potatoes (the young can not be cleaned), salt sea salt and add the rosemary needles. Rosemary potatoes you can also cook etc. way in advance for gratins bake: wash the potatoes, cut into small slices or quarters, season with salt, drizzle with olive oil, add rosemary and bake at 180*C until ready. And then to potatoes to put on top of prepared meat and grilled tomatoes + cheese, it-ru to 220*C for 10 min.

In a large baking dish put the fried fillets warm, between him - roasted tomatoes on top to distribute the potatoes and sprinkle with dried red sweet paprika.

Sprinkle cheese, cut into thin strips.

To gratinate in a preheated 220*C oven on the top shelf (heat - top) for about 10 min, until melting and easy change of colour of the cheese.