Marinade the meat in a bowl with Balsamic Vinegar of Modena PGI, honey, lemon juice, grated ginger and pineapple leaves torn into pieces.

Massage the marinade well into  the meat, cover the bowl with cling film and refrigerate for 3-4 hours. Drain the meat, heat a non-stick pan and cook the fillet slices without any condiment.

When well cooked, remove from the heat and season with salt. Pour in the marinade diluted with a little water. Glaze the cooking liquid well and pour it onto the fillets.

Serve with a fresh salad.

NOTES
This is also very nice combined with mashed potatoes, but in the summer I think a fresh, crisp green salad would be more suitable. No dressing is needed, the cooking juices will serve as condiment.