The Art of French Pastry

trim away the fat that is
on the outside, leaving
some of the interior fat.
Cut the meat across the
grain in slices, then cut
the slices into ½-inch-
wide strips. If the cuts of
meat don’t lend
themselves to slices, cut it
into ½-inch cubes. Place
in a large mixing bowl and
add the wine. Finely
mince the parsley and