Butterfly Filet Mignon with Sherry
Total preparation time: 25 min.
1 lg. pimiento, thinly sliced
1 green pepper, thinly sliced
1/8 lb. butter
4 tbsp. 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 pre-heated saute or frying pan, and add pimiento and pepper; cover and let simmer for about 15 minutes.
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).
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.