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Ingredients
- 1Â 1/2 lb Filet mignon, fat removed
- 2 Tbsp. Paprika
- 2 Tbsp. Butter
- 1/4 c. Red wine vinegar
- 1 c. Heavy cream
- 2 Tbsp. Shallots, chopped
Directions
- 1. Cut the tenderloin into eight pcs. Sprinkle with paprika on both sides.
- 2. Heat the butter in the skillet and when it is very warm and almost brown, add in the steaks in one layer. Cook about 2 minutes. on one side, then turn and cook about 2 minutes or possibly till golden on the other side. Remove the steaks from the skillet and keep hot.
- 3. Pour off the fat from the skillet. Add in the vinegar, stirring to dissolve the brown particles which cling to the bottom of the skillet. Cook till the vinegar has almost evaporated.
- 4. Add in the cream. Cook, stirring over high heat till reduced almost by half. Add in any juices which hace accumulated around the meat.
- 5. Return the steaks to the skillet and turn in the sauce.
- 6. Add in the shallots and heat briefly.
- This dish: Bifteck au vinaigre
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 586 | |
| Calories from Fat 428 | 73% |
| Total Fat 47.89g | 60% |
| Saturated Fat 22.97g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 168mg | 56% |
| Sodium 139mg | 6% |
| Potassium 634mg | 18% |
| Total Carbs 3.54g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.39g | 0% |
| Protein 34.32g | 55% |
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