MY PAN-SEARED FILET MIGNON with ONIONS, CORN-ON-THE COB, BROCCOLI, and a PEACH SALAD!

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!
 
Category:  Entrée
Approx. Prep and Cook Time:  under 30 Minutes
Approximate Cost:    $19.45 or $9.75 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2
 
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)
 
Directions
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