Ingredients
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4 (8 oz. ) Filets Mignon
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6 tbsp. grapeseed oil
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1 lg. pimiento, thinly sliced
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1 green pepper, thinly sliced
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1/8 lb. butter
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Salt, to taste
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Pepper, to taste
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4 tbsp. sherry wine
Directions
- 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.
Recipe Note
Serving Suggestions: Serve with asparagus with lemon butter and claret wine.
Blog post: https://www.lobels.com/butterfly-filet-mignon-with-sherry-14
