Deconstructed Filet Mignon on the Grill with Fried Plantains (Tostones), Watermelon-Egg-Cranberry-Cherry and Tomato Salad, and Avocado

What do we do during summer time? Go to the beach, go to the pool, look gorgeous and enjoy tons of outdoor heat humid cookouts and BBQ. Today we are going to start the week on the right foot. I am going to step this BBQ up a notch with my simple outdoor meal. Care to join me? 

Approximate Prep and Cooking Time: 20-35 Minutes
Approximate Total Cost: $39.43 or $9.86 per serving
Servings: 4

Ingredients

4 filet mignon steaks $8.44 ea. = (whole package cost: $25.33)
2 large green plantains ($1.60)
8 slices of bacon ($1.50)
2 Avocado ($2.00)
¼ of seedless Watermelon cubes ($1.50)
3 Eggs (.50)
2 tbsp. Feta cheese ($1.10)
2 tbsp. Cranberries ($.35)
4 cups of spinach ($2.35)
1 Jalapeño to garnish (.30)
½ cup of cherry tomatoes ($1.70)
1/2 sliced onion for the salad (.10)
1/3 cup olive oil (to marinate, to fry plantains and to drizzle over the salad ($1.15)
Salt and pepper to taste

Directions

Hard boil the eggs, peel, set aside. Cut the jalapeño in slices and set aside.

Pat dry the filets, add a couple of tbsp. of olive oil, salt and pepper to taste. Refrigerate.

Peel the plantains, cut in 1” slices, and place them in salted water.

Prepare the salad by adding to a salad bowl the spinach, cherry tomatoes, cubed water melon, sliced boiled eggs and onion, cranberries, feta cheese, olive oil, salt and pepper to taste. Refrigerate.

You have done lots of BBQ meals; therefore, my directions are not necessary. I will just write them down for those who are doing this for the first time, smile. NOBODY!

Start your BBQ and when hot enough place the filet in the grill for about 5 to 6 minutes and close the lid. Rotate them after 3 minutes to get the crossed marks. Flip and cook the other side for the same amount of time. If you like your filet well done, then cook it longer. (I personally like my filet medium well and to play it safe I use a meat thermometer, the internal temperature should be 145 degrees.) Take the filet off the grill and let them rest for 5 minutes lightly covered. 

Add the bacon slices to a disposable foil container and cook in the grill until done and crispy.

Treat he plantains as you would treat making French fries. Drain the plantain’s water and place on a kitchen towel to absorb the excess water.

If you do not have a deep fryer, then use a med size pot, add enough olive to cover the bottom an inch or two and bring the heat to med.

When the oil is sizzling hot, carefully add the plantains and cook until golden on both sides. Remove from oil, press them down flat and put them back in the oil for a second fry. This time they will become crispy like French fries. Remove again and place in paper towels to drip.
 
By now the filets and bacon are done. Arrange the filets in each plate, place two slices of crispy bacon on top, add the fried plantains, the sliced avocado (1/2 per serving) and garnish with Jalapeno.
 
Bring the watermelon salad from the fridge, if you like ketchup; bring it too to drizzle over the fried plantains.
 
Finally, enjoy your meal!