• 600g  beef fillet medallions  
• 2-3 tbsp  of olive oil  
• 180g  Galbani Mascarpone
• 2 tbsp  of mustard  
• 2 tbsp  of coarsely ground green pepper  
•  Salt  

Warm the olive oil in a big saucepan and add the beef medallions until brown (for 3-4 minutes each side). Add a pinch of salt, remove the medallions from the saucepan and keep them warm in the oven. In the saucepan you used to cook the medallions add mascarpone, mustard, coarsely ground green pepper and 3-4 spoons of water. Serve medallions dressing with the mascarpone cream and green salad on the side.