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.
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost: $22.15 or $11.13 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
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)
Season the filets with 2 tbsp. of my basting olive oil, and salt and pepper to taste.
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
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.