A good beef loin is spectacular with this sauce of red wine, echallot, butter and parsley.
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Ingredients4 portions
Preparation
In a large skillet, heat the oil to medium heat until very hot.
With paper towels, dry the filet tenderloin and season with salt and pepper.
Cook the loin in the pan for 4 minutes, turn and cook for 4 more minutes. It should be on average. Transfer the loin to a hot dish.
Add the echalots to the pan and brown for 1 minute. Add the red wine and thyme and boil for 5 minutes or until the wine has been reduced to 1/3 cup.
Remove the sauce from the heat and add the butter, mix well.
Cut the loin into thin slices as shown in the photograph, arrange on a plate and pour the sauce over them.
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