MY FILET MIGNON, SPANISH RICE, OVEN-ROASTED CARROTS, CAULIFLOWER and BROCCOLI!

You don’t need to eat a one-pound steak to get the proteins needed from beef. A decent small size steak, especially if it is of filet mignon, not only will satisfy your craving for meat but that portion control meal will make you healthier.
 
Category:  Entrée  
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost:    $23.26 or $11.63 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2+
 
Ingredients
2 small filet mignon steaks, (clean any fat, pat dry, season with basting oil and garlic seasoning) ($14.16)
2 tbsp. Roasted Garlic and Herbs (1 tbsp. for the veggies and 1 tbsp. for the filets) (.30)
¼ c. Angie’s Basting Olive Oil ($1.50)
2 c. Broccoli florets ($1.50)
3 Carrots ($1.00)
½ head of Cauliflower florets ($1.25)
Avocado ($1.25)
1 bag of Seeds of Change Spanish Rice ($2.30)
 
Directions
Clean any fat on the filets, pat dry, season with basting oil and roasted garlic seasoning)
Prep the carrots, cauliflower and broccoli.
Roast at 400 degrees for about 35 to 45 minutes, depending on your oven calibration.
Meanwhile, about 35 minutes from the veggies to be done, sear the filets in their basting oil until golden brown, remove from stove and allow to rest.
While the filets rest, slice and peel your avocado and microwave the Spanish rice for 90 seconds following the packet instructions.
Get the veggies out of the oven and you are ready to plate. Bon Appetite
  
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil