Traditionally, you eat filet mignon wrapped in bacon with either baked, fried or mashed potatoes and a veggie like broccoli. Today though, I made mine “Jíbaro” style, honoring my tradition and culture. Pigeon Peas are not your everyday bean to cook. (THEY ARE MY DAVIDSITO’S FAVORITE) Back home in Puerto Rico, a Pigeon Peas meal is cooked weekly. So, as you can see, the Filet with Rice with Pigeon Peas, Maduros and Avocado is a refreshing-not boring meal to cook. What are you waiting for? Smile.
Approx. Prep and Cook Time: under 30 Minutes
Approximate Cost: $24.15 or $12.07 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
2 filet mignon cut steaks ($14.00)
1 c. long grain rice ($1.00)
2 c. water (0)
1 frozen sofrito cube (.25)
2 ½ tbsp. Angie’s basting olive oil (.60)
2 tbsp. Roasted garlic and herbs (.15)
1 ½ tsp. Ground Turmeric (.15)
1 box of Maduros ($2.50)
1 avocado ($1.50)
Pat dry the filet and season with 1 ½ tbsp. of basting oil, and 1 tbsp. roasted garlic and herbs (or to taste). Refrigerate.
In a medium size pot add the 2 c. of water, 1 ½ tsp. turmeric, 1 tbsp. Roasted garlic and herbs, 1 frozen sofrito cube, and 1 tbsp. of my basting olive oil and bring it to a boil.
Meanwhile, open and drain the water that comes in the can, discard it, rinse and add the pigeon peas to the pot.
When the pot liquids are in full boil, add the rice and stir until is well blended.
Bring it to a second boil, cover, turn the knob to low heat and cook for 20 minutes.
Sofrito: You can purchase Sofrito in a jar; however, is best to make it fresh at home.
The Following is My Sofrito Recipe: In a blender or food processor add 1 handful of fresh cilantro, 1 chopped onion, 6 cloves of garlic 1/2 piece of red pepper and for the liquid part, add olive or canola oil until it all blends to a soft consistency, not liquid, not a paste. Store in the fridge and use it for stews and soups. How? Add 1 tbsp. of olive oil to a pan or pot and sauté. That’s you flavor base.
Also, for the rice, instead of water sometimes I use beef or chicken broth, then I taste it to adjust for more or less salty flavor.
Finally, pan sear the filet stakes until golden brown, allow them to rest for few minutes. Meantime, microwave the Maduros following the box directions, slice the avocado and plate your meal.
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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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.