BUTTERFLY FILET MIGNON WITH SHERRY

[marti]

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