Heat the oil in a large saute pan and dredge the beef in the sasoned flour. Saute the meat quickly and remove. Add the shallot and let brown before adding the tomato. Continue to cook until the tomato is almost dry, add the red wine and reduce by about half. The sauce should be slightly thickened. Finsih with the sour cram, add the meat back and toss with freshly cooked fettuccine. Sprinkle the top with red pepper and chopped parsley.
