There are only so many ways to prepare filet mignon and often times we opt the old fashion way; salt, pepper, wrapped in bacon and cooked rare or med-well. So, in spite of the fact that I love the old fashion way, since I make it almost weekly, I have to come up with creative alternatives to enjoy it and not get bore or sick of it. Therefore, this was my combination of flavors for my dinner tonight. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $22.60 or $11.30 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients Filet mignon cuts (@$8.45 ea.= ($16.90) 1 ½ tsp. Cilantro Lime (.25) 1 tbsp. Angie’s basting oil (.40) 1 large red potato, rinsed and cubed (.35) 1 small red onion chopped (.30) 5 garlic cloves chopped (.25) 1 ripe Poblano pepper, sliced (.50) ½ lb. asparagus ($1.75) 1 med-size broccoli floret ($1.25) 1 tbsp. Angie’s basting oil (.40) 1 tsp. Cilantro Lime (.25) Directions Pat dry the filet, add 1 tbsp. of basting oil, 1 tsp. Cilantro Lime seasoning. Refrigerate. Prep the veggies; chop onion, garlic, cut the broccoli, set aside. In a saucepan bring salted water to taste and add the cubed potatoes, cook until almost tender, about 3 minutes. Then add the asparagus and broccoli to the saucepan. Cook until both the broccoli and asparagus are light green and tender and the potatoes are tender, however, not mushy. Drain completely, separate the broccoli and asparagus from the potatoes and set all aside. In a skillet on med-high, with 1 tbsp. of basting oil, sauté the onion, garlic and poblano pepper. Then add the drained potato cubes, 1 tsp. cilantro lime and sauté until golden brown. Set aside. Pan-sear the filet in their own basting oil, when golden brown on both sides, however, medium well inside, remove from the heat and let them rest for 8 minutes while you plate the potato hash, asparagus and broccoli. My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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ABOUT THE AuthorI 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. Categories |