1 1/2 lb filet mignon, fat removed
2 tbsp paprika
2 tbsp butter
1/4 cup red wine vinegar
1 cup heavy cream
2 tbsp shallots, minced
A Recipe for
Sauteed Shell Steak With Vinegar Sauce
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This is a recipe for Sauteed Shell Steak With Vinegar Sauce from the recipe cookbook of Recipes-to-go (Meat)
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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
Serves: 4
Sauteed Shell Steak With Vinegar Sauce Recipe brought to you by Recipes To-Go