Clean and cut the silk and the bowl with care. Brown the single slice of turkey in a pan with a little extra virgin olive oil, approximately a couple of minutes on each side.

Remove the meat and deglaze the bottom of the pan with the coñac. Add the mantequilla, deshacer it and add the cebolleta and the mushrooms. Cook for 10 minutes on medium heat, mixing the menu, adjust the salt and the pepper and add the sauce.

Reduce the sauce for one minute, cut the solomillo into medallions and put it back in the pan with the seasoning. Cook for a couple of minutes, stirring in the menu, then add the heat and arrange the honey on individual plates with plenty of sauce.

Place the spicy Provolone Valpadana DOP in the loins over the meat, sprinkle with the peel and serve.