4 sweet peppers, green, red or yellow (you can mix for color), cut into 1/2 inch strips
4 carrots, cut very thinly into 3 inch lengths
6 tbsp. butter
4 pinches garlic salt
4 dashes oregano
4 dashes black pepper
2 splashes dry sherry wine
Marsala wine to desired taste
2 (6 oz.) filet mignon, sliced thin

Stir fry peppers and carrots in 4 tablespoons of butter over very high flame. Add 2 pinches of garlic salt, 2 dashes of oregano, 2 dashes of black pepper. When vegetables are cooked, add a splash of sherry and marsala wine to taste. Remove from heat. In a separate pan, stir fry filet slices in 2 tablespoons of butter. Season with remaining garlic salt, oregano, black pepper and sherry. Once again, add marsala wine to taste. When filet is cooked to desired doneness, arrange in center of oval platter, surrounded by peppers and carrots. Garnish with fresh, chopped parsley. Serves 2.