Calm down. There is probably a fillet or two in the fridge. Go get it.

Defrost it, and grab a knife. Cut it into small pieces. First cut by length, then by width (it's easier).

Get a measure cup or something to use for the sauce. Add the cooking cream and the milk. The usual ratio is twice the milk vs the cream.

Optional: Add a small amount of flour for extra density. This makes the sauce more thick, and the meal is more caloric.

Mix it well. You don't need a mixer, just grab a spoon and get on with it. If you added flour, make sure you mix well.

Get a saucepan, cover the bottom with a thin layer of oil and heat it.

Toss the meat into the saucepan, and we are off. Stir to make sure the meat is properly cooked from all sides.

As it's cooking, the meat will release its juice. As this juice begins to evaporate, add salt.

When you feel the salt beginning to stick itself to the saucepan, add the white sauce.

Decrease the heat to medium-low, and cook with occasional stirring to ensure everything is properly cooked.

As the sauce gets denser, add some spice (pepper, oregano, parsley etc.)

Grab a pot for pasta. Add water and boil it.

As the water boils, add some salt and one spoon of olive oil. Add the pasta.

The meat ought to be finished very soon. Pasta takes about 10-15 minutes. Once the pasta is cooked, remove the water from the pot, and butter the pasta.

The meal is done. You may mix it in the plate or serve separately.

Congratulations, you made another meal. You survived another day mate. Cheers.