If you follow my recipe’s, you know that I use an assortment of seasonings to give my meals tons of flavor. However, when it comes to filet mignon, my go to seasoning is the traditional basting olive oil, salt and pepper, that’s it, nothing else. So bad that I couldn’t make them this time in the BBQ, that’s my husband’s special skill, not mine, smile.
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $18.65 or $9.33 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
2 filet mignon steaks ($15.00)
1 ½ tbsp. Angie’s basting olive oil (.40)
Salt and pepper to taste (.0)
1 recipe of yesterday’s post of Cauliflower Steaks (0)
½ box of green plantain pieces (Mofongo) ($2.00)
1 avocado ($1.25)
Pat dry the filet, season with 1 tbsp. basting olive oil, salt and pepper to taste. Refrigerate.
Cook the green plantain pieces (Mofongo) according to the box directions.
Add about ½ tbsp. of the filet marinate to a skillet bring the heat up and sear the filets.
Remove the filet, bring your cauliflower steaks from the fridge, warm them up in the skillet.
Slice the avocado and done, start plating your meal!
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.