The filet mignon is very good when done in a pan. This recipe is very rich because the sherry goes well with the filet mignon.
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Ingredients4 portions
Preparation
Arrange the arugula in 4 plates where the meat will serve.
In a large pan, melt the butter and cook the echalots, salt and pepper over medium heat. Cook until lightly browned.
With paper towels, dry the filet mignon and add to the pan, cook approximately 5 minutes on each side.
Place the steaks on the plates with salad.
Add the skillet to the sherry and cook until it boils, boil for 1 minute and pour the sauce over the steaks.
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