Sauteed Shell Steak with Vinegar Sauce
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, filet mignon
fat removed |
|
| 2 | tablespoons |
paprika
|
|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
red wine vinegar
|
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
shallots
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, filet mignon
fat removed |
|
| 3E+1 | ml |
paprika
|
|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
red wine vinegar
|
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
shallots
minced |
|
Directions
Cut the tenderloin into eight pieces.
Sprinkle with paprika on both sides.
Heat the butter in the skillet and when it is very hot and almost brown, add the steaks 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. 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. Add the cream. Cook, stirring over high heat until reduced almost by half. Add any juices that have accumulated around the meat. Return the steaks to the skillet and turn in the sauce. Add the shallots and heat briefly.
