BUTTERFLY FILET MIGNON WITH SHERRY

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

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
Adapted from a recipe in Lobels from New York