and cook in the oven until desired doneness (about 8 minutes for a medium-rare steak). Remove, then set aside and keep warm.In another pan, heat 1 tablespoon butter and sauté shallot and garlic until translucent. Add red wine and stock and allow to simmer for 10 minutes or until the wine is reduced by half.Stir in the remaining tablespoon of butter, mustard and honey and add fresh thyme. Season well.Serve fillet with broccoli and red wine sauce.Words and image:Fairlady magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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