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
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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 |