MY FILET MIGNON with ROASTED BRUSSELS SPROUTS, TOSTONES and AVOCADO

It might look like an odd combination, since restaurants don’t necessarily serve you this kind of sides with filet mignon. However, I can eat avocado and tostones over potatoes any time, mainly because they are more nutritious. My Brussels sprouts roasted this way are no joke, they are sweet crispy tender and balance the whole dish. To take this meal to another level, make the traditional Ketchup-Mayo Sauce and I can assure you that you will lick your fingers, smile.
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $46.76 or $$23.38 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 2
 
Ingredients for the Filet, Brussels Sprouts and Avocado ($20.33)
2 large Filet mignon (cuts into 3 pieces) (@$8.45 ea.= ($16.90)
1 tbsp. olive oil (.40)
Salt and pepper to taste (.15)
½ lb. Brussels Sprouts (@$3.25/lb.  = ($1.63)
1 avocado ($1.25)
 
Ingredients for the Tostones ($1.85)
2 green plantains (.60)
Salted water (0)
1 c. peanut oil (to fry the plantains) ($1.25)
 
Ingredients for the Ketchup/Mayo Sauce ($1.20)
½ tsp. garlic powder (.15)
Salt (.10)
Pepper (.10)
1 tsp. Adobo (.15)
¼ c. Mayonnaise (.35)
1 ½ tsp. of Ketchup (.10)
½ tsp. olive oil (to add to the Ketchup/Mayo sauce (.25)
Hot sauce (OPTIONAL)
 
Directions for the Filet
Clean any visible fat, pat dry and season with olive oil and salt and pepper to taste, refrigerate until time to seared on the skillet.
Pan-sear the filet in their olive oil, when golden brown on both sides; however, medium well inside, remove from the heat and let them rest for 10 minutes while you slice the avocado, and plate the whole meal.
 
Directions for the Plantains for Tostones

• Just cut both ends, make a cut in the peel lengthwise, just on the skin, microwave them for 30 seconds and then with a spoon, detach the peel from the plantains.

 

• Cut the plantains in about 1” pieces and soak in salted water-to-taste for about 10 minutes.

 

• When ready to fry the plantains, drain the salted water and pat them dry well before placing them in the skillet with hot peanut oil.

 

• Cook the plantain pieces until light golden brown, just cook until soft; however, don’t overcook, since they will go for a second fry after you mash them.

 

• Remove from the peanut oil and place inside Tostonera (if you do not have one, use 2 plantain peels to mash them.

 

• Soak them for a second in salted water pat dry and fry again, this will make them super crispy.

 

• Remember, treat Tostones as you would French fries, therefore, once they are fried a second time, you are ready to serve them.

 
Directions for the Ketchup/Mayo Sauce
In a small bowl mix together the garlic powder, pepper, Adobo, Mayonnaise, Ketchup and olive oil. Mix well and refrigerate until time to serve.
 
Directions for Brussels Sprouts
Cut off the brownish end and pull all the outer leaves. Cut each in half and Sautee in olive oil until obtaining the char brown color. Add a tbsp. of water to the skillet and cover immediately for few minutes until they become tender.
 
HACK:
You can also use the Ketchup/Mayo Sauce in sandwiches, French fries and anything fried that you want to punch flavors like dipping sauce for fried fish, etc.