I only season my filet mignon with salt and fresh ground pepper. Those are the only seasoning ingredients that you will need for the meat. To make this dish interesting, I used fresh cauliflower florets in a warm salad. My inspiration came from the chicken piccata that I made a while back. I added capers and lemon peel, then came up with whatever ingredients I had in my fridge/pantry and BAMMM, my new recipe was born.
Approx. Prep and Cook Time: under 30 Minutes
Approximate Cost: $20.75 or $10.38 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
2 med. size Filet mignon cut stakes ($15.50)
2 tbsp. of olive oil (.30)
Salt and pepper to taste for the filets (0)
2 c. Cauliflower florets (steamed briefly) ($1.20)
2 tbsp. Capers, drained (.70)
1 Lemon for the juice and lemon peel (.60)
¼ c. extra virgin olive oil ($1.25)
1 tbsp. apple cider vinegar (.10)
1 ½ tsp. of Lemon pepper (.10)
1 med. size red onion, chopped in large pieces (.40)
2 cloves of garlic, minced (.10)
1 c. chopped cilantro (.50)
Clean and season the filets, refrigerate. Steam the cauliflower florets, drain, set aside.
Add ¼ c. extra virgin olive oil to a skillet and bring to med. heat. Add the chopped red onion, garlic, sauté briefly and then add apple cider vinegar, lemon pepper seasoning, lemon peel, capers and chopped cilantro. Cook for about 3 minutes, add the steamed cauliflower florets until they are warm enough, mix well and remove from heat, drizzle lemon juice. Meantime, sear the filet in its olive oil marinate over med-high to your desired finish; rare med-well, etc. Plate and drizzle the flavorful oil over them. Ready to plate. Enjoy!
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.