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Beef > Steaks > Butterfly Filet Mignon with Sherry

Butterfly Filet Mignon with Sherry

Cooking method: Sautéing
Serves 4
Total preparation time: 25 min.


4 (8 oz.) Filets Mignon
6 tbsp. grapeseed oil
1 lg. pimiento, thinly sliced
1 green pepper, thinly sliced
1/8 lb. butter
Salt, to taste
Pepper, to taste
4 tbsp. sherry wine


1. Butterfly the filets so that they are about 1/4 inch thick. Bring them to room temperature.

2. Meanwhile, heat 4 tablespoons of the oil in a pre-heated saute or frying pan, and add pimiento and pepper; cover and let simmer for about 15 minutes.

3. In another large pre-heated saute or frying pan heat the butter and the rest of the oil; add salt and pepper. When bubbling furiously, add filets and brown on each side (about 4 minutes).

4. Turn down heat and add pepper-pimiento mixture and the sherry wine. Cover and simmer for about 5 minutes.


Serve with asparagus with lemon butter and claret wine.

This recipe is from MEAT by The Lobels

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