INGREDIENTS
2
Beef filets
2
Bay leaf
1
Carrot
1 tbsp
Flat-leaf parsley, fresh
4
Shallot
6
Thyme, fresh sprigs
1
Thyme, fresh sprig
2 cups
Veal or beef stock, unsalted
1 tbsp
Pepper, freshly cracked
1
Pepper, Freshly cracked
1
Salt
4 1/2 tbsp
Butter, unsalted
1
bottle Cabernet sauvignon