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Slice the beef into thin strips and toss lightly in flour.
Heat olive oil in a large pan, then add the butter, garlic, and mushrooms. Cook until mushrooms soften.
Add in the beef and sear until it picks up some color.
Pour in the red wine, season with salt and pepper, then cover and cook on low until the wine reduces into a creamy sauce.
Finish with a sprinkle of fresh parsley.