Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories