Coat steaks in seasoned flour and set aside. Melt the butter in heavy-based frying pan and fry shallots until soft. Add steaks, seal on both sides and then add the brandy, set alight, move pan to prevent burning.
Add stock, tomato puree and paprika, cook 3 minutes, then add the mushrooms and cook until steaks done to taste.
Remove from heat, and stir in the cream. Serve steaks with sauce over with matchstick chips and baked tomatoes.
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