I am sure that you are in agreement with me that this dish is absolutely appetizing. When we cook for the family, it is quite important to select ingredients that appeal to most of their senses. The dish must look breathtaking, the aroma irresistible, and finally, the taste, of course amazing. Finally, you can eat this dish as is or over pasta, rice or mashed potatoes. Boom!
Approx. Prep and Cook Time: 35 minutes
Approximate Cost: $21.44 or $10.72 per serving
Difficulty Level: Intermediate
Allergens, Other: Gluten Free
Ingredients for the filet: A
2 filet mignon steaks ($14.00)
1 tsp. Sazón w/Herbs (.20)
1 tbsp. Roasted garlic and Herbs (.15)
2 tbsp. Angie’s basting olive oil (.40)
Ingredients for the salsa: B
¼ c. chopped parsley (.25)
1 rib celery (.15)
½ med. Red onion (.30)
1 c. cherry tomatoes $1.50)
1 lemon to obtain 1 tsp. juice (.60)
1 tsp. Roasted garlic and Herbs (.15)
3 tbsp. Angie’s basting olive oil or more if needed (.40)
1 tsp. of Nakano Roasted Garlic Rice Vinegar (.10)
1 small can of corn (.90)
3 red potatoes rinsed, scrubbed, cut in half, cooked until tender and drained (.99)
1 large avocado cut in 1” pieces ($1.35)
Directions for the Filet:
Season with the ingredients listed under A.
Pan seared the filet, remove from skillet and set aside to rest for about 5 minutes.
Add the corn to the filet skillet to get all the meat flavors and then just brown a bit.
Directions for the Salsa:
Wisk the following ingredients until you develop an emulsion: lemon juice, basting olive oil, seasoning or sea salt, and garlic rice vinegar. Then add the parsley, celery, onion, tomatoes.
Directions for the Corn-Potatoes:
Since you already cooked the potatoes, at plating time, set them up first and then smother with the beautiful browned corn.
My Link: Angie’s 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.