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    Butterfly Filet Mignon with Sherry


    Source of Recipe


    Internet

    List of Ingredients




    4 (8 oz.) filet mignons
    6 tablespoons oil
    1 large pimiento, thinly sliced
    1 green pepper, thinly sliced
    1/8 pound butter
    Salt and freshly ground pepper
    4 tablespoons sherry wine

    Recipe



    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 fry pan and add pimiento and pepper; cover and let simmer for about 15 minutes.

    In another large fry pan heat 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 ingredients from other pan and the sherry wine. Cover and simmer for about 5 minutes.

    SERVING SUGGESTION:
    Serve with asparagus with lemon butter and claret wine.

    Serves 4

 

 

 


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