Instructions: Slice tenderloin crosswise into 1/2-inch-thick medallions. Melt butter in a heavy saucepan over low heat; add meat and sear lightly to seal.

Dont let the meat stick to the pan.

Add flour; stir until mixed with butter. Add garlic and cider. Stir until mixture thickens. Simmer, stirring occasionally, 20 minutes.

Remove pan from heat; add parsley and cream. Serve immediately.

Serves 4.

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