There is nothing bad or unhealthy about this meal. The portion control is taken care of. My crazy sauce is so good it hurts, smile, and don’t forget the “smashed” potatoes to mimic our delicious tostones. No big difference when you drizzle it with my sauce.
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost: $19.70 or $9.85 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
Ingredients for the filets
2 Filet mignon steaks ($14.00)
1 ½ tbsp. Roasted garlic and herbs (.20)
2 tbsp. Angie’s basting olive oil (.50)
7 Red-yellow medley potatoes ($2.50)
Ingredients for the Sauce
2 large garlic cloves, chopped (.10)
1 large Rosemary stem, leaves chopped discard the wooded part (.25)
3 Scallions and Green onions, chopped (.15)
1 ½ tbsp. Chopped sundried tomatoes in olive oil (.45)
2 tbsp. capers, drained and rinsed (.25)
1 small lemon for juice (.50)
¼ c. Angie’s basting olive oil (.80)
Clean and season the filets, refrigerate.
Rinse and boil the potatoes, remove from saucepan when done, drain and smash.
Prepare the sauce by adding all the ingredients listed under the Sauce.
Place the potatoes in a baking pan, add about a tbsp. of the sauce over each one and bake at 400 degrees for few minutes until warm.
Meantime, while the potatoes bake in the oven, get a skillet over med-high, sear the filet until golden brown on both sided and perhaps med-well if you like it inside.
To plate, just bring the filets and the potatoes from the oven. Pour a generous amount of my sauce over the potatoes and you are done. So yummy.
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.