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