MY FILET MIGNON over ROSTED GARLIC-KALE with MAPEN TOSTONES!

This is really a quick meal to make, especially over the weekend. Time to treat yourself for the prior week hard work in a “fancy”, super healthy and delicious way, smile. 
 
Category:  Entrée  
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $22.15 or $11.13 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients
2 Filet mignon steaks ($16.00)
Salt and pepper to-taste (0)
1 garlic head peeled (.80)
2 c. kale ($1.15)
8 Mapén Tostones (plantains) ($1.45)
¼ c. Angie’s basting olive oil (2 tbsp. to season & sauté filets, 2 tbsp. to fry Mapén 1 tbsp. sauté kale and garlic) ($1.50)
1 avocado ($1.35)
 
Directions
Season the filets with 2 tbsp. of my basting olive oil, and salt and pepper to taste.
Refrigerate.
Add 2 tbsp. of my basting olive oil to a cooking pan, sauté the garlic until golden brown.
Add the kale and wait until it wilts. Set aside.
In a skillet with 2 tbsp. of my basting olive oil, cook the Mapén-Tostones until golden. Remove and set aside.
In the same skillet sear the filet, add the cooked kale-garlic to warm up, slice the avocado and you are ready to start plating.
 
 Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil