Recipes & Techniques: Butterfly Filet Mignon with Sherry

Butterfly Filet Mignon with Sherry Serves 4 Total preparation time: About 25 minutes INGREDIENTS 4 (8 oz.) Filet Mignons 6 tablespoons grapeseed oil 1 large pimiento, thinly sliced 1 green pepper, thinly sliced 1/8 pound butter Salt and freshly ground pepper 4 tablespoons sherry wine DIRECTIONS 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. SERVING SUGGESTION Serve with asparagus with lemon butter and claret wine. back to top

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