BUTTERFLY FILET MIGNON WITH SHERRY
4 (8 oz.) filet mignons
6 tablespoons oil
1 large pimiento, thinly sliced
1 green pepper, thinly sliced
1/8 pound butter
Salt and freshly ground pepper
4 tablespoons sherry wine
Butterfly the filets so that they are about 1/4 inch thick. Bring
them to room temperature.
Meanwhile, heat 4 tablespoons of the oil in a fry pan and add
pimiento and pepper; cover and let simmer for about 15 minutes.
In another large fry pan heat butter and the rest of the oil; add
salt and pepper. When bubbling furiously, add filets and brown on
each side (about 4 minutes).
Turn down heat and add ingredients from other pan and the sherry
wine. Cover and simmer for about 5 minutes.
SERVING SUGGESTION:
Serve with asparagus with lemon butter and claret wine.
Serves 4
Adapted from a recipe in Lobels from New York
4 (8 oz.) filet mignons
6 tablespoons oil
1 large pimiento, thinly sliced
1 green pepper, thinly sliced
1/8 pound butter
Salt and freshly ground pepper
4 tablespoons sherry wine
Butterfly the filets so that they are about 1/4 inch thick. Bring
them to room temperature.
Meanwhile, heat 4 tablespoons of the oil in a fry pan and add
pimiento and pepper; cover and let simmer for about 15 minutes.
In another large fry pan heat butter and the rest of the oil; add
salt and pepper. When bubbling furiously, add filets and brown on
each side (about 4 minutes).
Turn down heat and add ingredients from other pan and the sherry
wine. Cover and simmer for about 5 minutes.
SERVING SUGGESTION:
Serve with asparagus with lemon butter and claret wine.
Serves 4
Adapted from a recipe in Lobels from New York