Trim any fat or sinew from the fillet, season with salt and pepper, and dust very lightly with flour.
Brown the meat in a pan with olive oil. When sealed all over add the brandy, let it evaporate and add seasonings and vegetables chopped very finely.
Cook for about 20 minutes and pour in the red wine. Leave to simmer for two hours before taking meat out.
Add remaining flour to the sauce and pass through a ricer before adding balsamic vinegar, cloves and a teaspoon of sugar.
Cut beef into 2cm thick slices and heat through with the sauce. Serve with croquette potatoes or grilled polenta.