Title: Sauteed shell steak with vinegar sauce
 Categories: Beef, Sauces, From cook4u, Meats
      Yield: 4 Servings
 
  1 1/2 lb Filet mignon, fat removed
      2 tb Paprika
      2 tb Butter
    1/4 c  Red wine vinegar
      1 c  Heavy cream
      2 tb Shallots, minced
 
  1. Cut the tenderloin into eight pieces. Sprinkle with paprika on both
  sides. 2. Heat the butter in the skillet and when it is very hot and
  almost brown, add the steaks in one layer. Cook about 2 min. on one
  side, then turn and cook about 2 min or until golden brown on the
  other side. Remove the steaks from the skillet and keep warm. 3. Pour
  off the fat from the skillet. Add the vinegar, stirring to dissolve
  the brown particles that cling to the bottom of the skillet. Cook
  until the vinegar has almost evaporated. 4. Add the cream. Cook,
  stirring over high heat until reduced almost by half. Add any juices
  that hace accumulated around the meat. 5. Return the steaks to the
  skillet and turn in the sauce. 6. Add the shallots and heat briefly.
  
  This dish: Bifteck au vinaigre