4 tender steaks
2 tsp. paprika
2 tbsp. butter
1/4 c. red wine vinegar
1 c. heavy cream
2 tbsp. finely minced shallots or onions
Salt & pepper

Sprinkle steaks on both sides with paprika, salt and pepper. Cook steaks in skillet with butter until done. Remove and keep warm. Pour off fat from skillet. Add vinegar, stirring to dissolve the brown particles that cling to the pan. Cook until the vinegar is almost evaporated and add the cream. Cook, stirring, over high heat until reduced by half. Return the steaks and add shallots. Heat briefly.