I think that you will like this combination, my yesterday’s cannellini beans salad with today’s BBQ filet mignon. Just try it and you will find yourself making it over and over, smile.
Approx. Prep and Cook Time: under 40 minutes
Approximate Cost: $16.75 or about $8.38 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free (and of course, the bean salad is vegetarian and a stand-alone meal)
1 lb. filet mignon cut into 5 pieces and thickness to your taste to BBQ them ($14.50)
¼ c. Angie’s basting olive oil (.70)
1 tbsp. Angie’s dry seasoning (or the seasoning of your choice) (.20)
1 tsp. fresh grind pepper (.10)
1 avocado ($1.25)
(Plus, yesterday’s cannellini beans salad recipe)
Season the filets with my dry seasoning, black pepper and my basting oil.
Refrigerate for at least 1 hour.
Start to BBQ them to your taste; med-well, well done, etc.
When you are ready, bring your Cannellini beans salad out , slice the avocado and start plating once the filets are done.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.