Ingredients
One 2 to 3 lb (1.25 to 1. 5 kg) centre-cut piece beef tenderloin at room temperature 1 tbsp (15 mL) extra virgin olive oil Salt and freshly ground pepper 2 tbsp (25 mL) unsalted butter 4 shallots, peeled and thinly sliced 1 sprig fresh thyme 1 cup (250 mL) dry red wine 1 cup (250 mL) beef stockDescription
A Simple Sophisticated Main Course With A Delicious Sauce That Is Made While The Beef Rests.
Liquor Control Board Of Ontario
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