Adapted from a recipe by famed French chef Alain Senderens, this lavish dish calls for a lean beef fillet trimmed of fat. The finer the wine, and the richer the beef broth used, the better this dish will be. For the broth, the ideal is glace de viande, the concentrated gelled beef stock sold at specialty-food stores and some supermarkets. The beef is served over noodles so that you can savor every drop of its deep, dark sauce.
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