A wonderful recipe with red wine!
1. the room-warm meat (the mass might be a little too much for the normal eater ) with salt, season with pepper, roast with a little butter in a frying pan 7-8 min. on each side, remove and keep warm.
In the remaining fat, sauté the chopped shallots until soft, dust with flour and pour in the red wine.
Season lightly with pepper, add the rest of the butter to the sauce and let it bubble up while stirring continuously.
Stir in the chopped parsley and season repeatedly. Pour the sauce over the meat and bring to the table.
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