Filet Mignon Minis with Tri-Colored Mashed Potatoes and Parmesan Cheese Wafers

I am always looking for ways to cook filet, meats, lamb, chicken and seafood differently. This is one idea that came to me at some point this year and I decided to execute it.  It is also on the healthy side. I hope that you like it.
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $24.52 (or $12.26 per serving.)
Servings: 2
 
Ingredients

2 filet mignon cut in half (@ 8.44 ea. = ($16.88)
2 sweet potatoes ($1.10)
1 lb. blue potatoes ($1.50)
1 lb. red potatoes (.99)
2 scallions (.15)
4 tbsp. Parmesan cheese for the wafers ($1.45)
2 cups of chicken broth, to boil the veggies and mash them ($1.20)
3 large fresh oregano leaves you can also use cilantro or basil for flavor (.15)
1/3 cup olive oil to marinate the filets, sauté them and mash the potatoes ($1.10)
Salt and pepper to taste
 
Directions

Cut each filet in half and season the filet with 1 tbsp. of olive oil, salt and pepper.
 
Wash, peel and cut the veggies. Add the chicken broth to a saucepan and boil the potatoes and herbs in the broth until done.
While they cook, start your parmesan wafers; preheat the oven to 400 degrees.
Pour a heaping tablespoon of Parmesan cheese onto a parchment lined baking sheet or a silicone baking sheet and lightly pat down. Space each tbsp. about 1/2 inch apart and bake for about 3 to 4 minutes until golden and crisp. Remove from oven and set aside to cool.
 
Now is time to mash each color potatoes separately. Drain the potatoes and save the  broth. In three different bowls mash each of the colored potatoes with olive oil instead of butter and use the broth as your liquid. Cover and set aside.
 
Sear the filets on all sides and place in the oven at 400 degrees for about 3 minutes, depending on your oven type. WARNING, THE HALF FILETS ARE SMALL AND COOK FAST, DO NOT LEAVE THEM UNATENDED or you’ll end up with well done filetsJ.
 
Serving: use an ice cream scooper to scoop out each mashed potatoes color and place them in the center of your plates. Follow by one mini filet on each side of the plate and garnish with two parmesan wafers and chopped scallions.
 
Enjoy!