Filet Mignon Giambota Recipe
Served in a sherry wine sauce with cherry peppers, onions, mushrooms, and potatoes. Supplement charge: $10.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Sear the Filet Mignon
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the filet mignon with salt and black pepper. Sear the filets for 4-5 minutes on each side for medium-rare. Remove from the skillet and let rest.
- 3
Cook the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cherry peppers, cooking for another 2 minutes. Then, add the mushrooms and potatoes, cooking until the potatoes are tender, about 10-12 minutes.
- 4
Make the Sauce
Pour the sherry wine into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and let reduce for 5 minutes.
- 5
Combine and Serve
Return the filet mignon to the skillet, spooning the sauce and vegetables over the top. Cook for an additional 2 minutes to heat through. Garnish with fresh parsley and serve immediately.
