MEMORIES: MY FILET MIGNON with CAULI-STEAKS, PLANTAIN CHIPS (MOFONGO) and AVOCADO!

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.
 
Category:  Entrée 
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost:    $18.65 or $9.33 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
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)
 
Directions
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