| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef, Sauces, From cook4u, Meats |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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