MY FILET MIGNON IN A BABY BELA MUSHROOM SAUCE, WITH RIPE PLANTAINS AND AVOCADO!

Such a nice looking meal and somewhat economical for a filet meal for 2, smile. Yep, you can do it and you deserve it.
 
Category:  Entrée 
Approx. Prep and Cook Time:  30 Minutes
Approximate Cost:    $24.15 or $12.07 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2
 
Ingredients for the filets:
Filet mignon steaks ($16.00)
Salt and pepper to-taste (.10)
1 tbsp. Angie’s basting olive oil (.25)
Ingredients for the Mushroom Sauce--Plus:
5 large garlic chopped (.25)
6 Baby Bela mushrooms, sliced, cleaned, bottoms removed ($1.25)
1 ½ tbsp. Angie’s basting olive oil (.40)
Salt and pepper to-taste (.10)
1 ½ to 2 c. Beef broth or stock (I used my homemade-free) ($1.25)
1 ½ tbsp. cornstarch to thicken the sauce
Mixed herbs, sage and chives, chopped (.50)
1 box Goya cooked sweet plantains ($2.80)
1 avocado ($1.50)
 
Directions
Clean and season the filets, refrigerate.
Chop the garlic and mushrooms, then Sautee in olive oil until golden brown, remove from skillet, set aside.
In the same skillet, prep. the sauce by adding the beef stock mixed with the cornstarch and herbs. Bring to a simmer and then add the mushrooms mix that you sautéed earlier. The sauce should look smoothly thick, however, runny. You can simmer until your desired thickness.
Finally, sauté the filets until golden brown and med well or your doneness choice. Time to plate and enjoy your meal.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil