The fillet is a lean, tender, and exquisite cut of meat, often reserved for special occasions... here we offer you a recipe ...

Pour the wine into the pan, turn up the heat and reduce the liquid by two thirds. Once the wine has reduced, add the beef stock and bring to a rolling boil. Keep the sauce at this temperature and ...

3. In a heavy bottomed pan add 1/2 liter red wine. Add thyme, bay leaf, sugar and mustard sauce. Let it reduce. 4. Once the sauce starts to reduce add butter and whisk it. Let it simmer. Place the pan ...