Making Bearfort’s Fillet strips is nice and quick.
I like to do them on the grill.
I season the fillets with salt, pepper and garlic with a splash of olive oil and grill them — they cook fast don’t wander off.
Once I have taken them off the grill I toss them into a hot saute pan with a splash of olive oil, fresh crushed and chopped garlic, chopped tomatoes, a few capers, a handful of chopped mushrooms, a handful of freshly chopped green onions*, salt, pepper, a few sliced olives a palm of romano cheese, and a splash of white wine.
Saute and serve.
A note on green onions: — don’t throw out the green! – Use the green too not just the white. 
Why some people just cut off and the white and throw out the rest is beyond me.
