The simple meals are the best. They take few ingredients and almost no time to make. Today, I opted for my charred filet with smothered onions. Then, in the same water that I cooked the corn, I blanched the broccoli. Finally, I made a peach, spring-mixed salad. Done!
Approx. Prep and Cook Time: under 30 Minutes
Approximate Cost: $19.45 or $9.75 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
Ingredients for the filets
2 filet mignon, cleaned, pat dry and seasoned with salt and pepper to-taste ($14.50)
2 tbsp. my basting olive oil (.50)
2 fresh corn ($1.00)
2 c. broccoli, steamed ($1.50)
Ingredients for the peach salad
1 peach, rinsed, pat dry and sliced (.50)
2 c. mesclum or mixed salad greens ($1.00)
¼ red onion, sliced (.10)
1 tbsp. my basting olive oil (.25)
½ tbsp. apple cider vinegar (.10)
Prep the filet as I indicate under “ingredients”, and add the basting oil, refrigerate.
Prepare the salad and the dressing, refrigerate.
Prepare the corn on the cobb, boil until tender about 5 to 7 minutes, steam the broccoli at the end.
Sear the filet on their own basting oil, allow to rest for few minutes, then plate 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.