Butterfly Filet Mignon with Sherry

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Cooking Method:
Sautéing Sautéing
Prep Time :
25 min
Servings :
  • Ingredients
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    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


    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.

Serving Suggestions:

Serve with asparagus with lemon butter and claret wine.


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