MY BORICUA FILET MIGNON MEAL, with YAUTIA and MY NEW RECIPE from YESTERDAY POST: “GUACARICAN”

As I promised on yesterday’s post, here is the meal that I chose to add my GuacaRican side. So good!
 
Category:  Entrée
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost:  $22.82 or $11.41 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients
2 filet mignon stakes ($14.16)
1 ½ tbsp. Angie’s basting oil (.60)
1 ½ tsp. Angie’s dry seasoning (.25)
½ bag Yautia ($2.25)
3 red potatoes cut in half (.60)
½ lb. asparagus ($1.75)
1 lemon (.55)
1 GuacaRican (Recipe from yesterday post) ($2.66)
 
Directions
Clean the fillet, season with 1 tbsp. basting oil, 1 tsp. of my dry seasoning and refrigerate.
In a saucepan with salted water cook the Yautia and potatoes until tender, about 10 minutes.
Clean, cut the bottoms and add the asparagus on top of the potatoes and Yautia about 5 minutes before they are done.
 Once the potatoes and Yautia are ready you can start pan-searing your fillets in their own marinate oil (add more if needed).
Cook until golden brown and medium rare or medium well inside, depending how you like them.
Remove and allow to rest for about 5 minutes.
In the same skillet, briefly sear the asparagus, ensuring they keep the bright green color.
Time to plate your meal, add ½ tsp. of my basting oil to the Yautia-potatoes, squeeze some lemon juice over it and don’t forget to add a generous amount of my GuacaRican as your best side!
 
Enjoy!