| 1 | Cut the tenderloin into eight pieces. |
| 2 | Sprinkle with paprika on both sides. |
| 3 | Heat the butter in the skillet and when it is very hot and almost brown, add the steaks in one layer. |
| 4 | Cook about 2 min. on one side, then turn and cook about 2 min or until golden brown on the other side. |
| 5 | Remove the steaks from the skillet and keep warm. |
| 6 | Pour off the fat from the skillet. |
| 7 | Add the vinegar, stirring to dissolve the brown particles that cling to the bottom of the skillet. |
| 8 | Cook until the vinegar has almost evaporated. |
| 9 | Add the cream. |
| 10 | Cook, stirring over high heat until reduced almost by half. |
| 11 | Add any juices that hace accumulated around the meat. |
| 12 | Return the steaks to the skillet and turn in the sauce. |
| 13 | Add the shallots and heat briefly. |
| 14 | this dish: bifteck au vinaigre |
