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2
Easy
Published 2000
Cut the piece of meat in two, trimming off any fat and skin. Heat the butter in a heavy pan, and, when nut-brown, fry the meat on both sides and cook it for 5 to 6 minutes in all, a little more if the meat is especially thick.
Transfer it to warm dinner plates, and quickly make a sauce with the pan juices, deglazing with the wine, and then adding the stock, lovage and seasoning to taste