MY THANKSGIVING WEEK CELEBRATION: FILET MIGNON with 10 ROASTED GARLIC CLOVES and ASPARAGUS over my SHITAKE CAULIFLOWER RICE!

Yes, a nice meal to enjoy on any given day. The beef was fine, just a bit of salt and pepper but the roasted garlic was even better. The cauliflower rice? Well, it was cooked with hydrated shitake mushrooms in a Sazón and Roasted Garlic and Herbs broth with basting oil. I rest my case.
 
Category:  Entrée
Approx. Prep and Cook Time:   40 Minutes
Approximate Cost:    $22.59 or $11.30 per serving
Difficulty Level:  Intermediate  
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
2 filet mignon cut ($15.50)
1 tbsp. salt and pepper mixed (0)
2 ½ tbsp. Angie’s basting olive oil (1/2 of this is for the cauliflower rice) (.50)
10 large garlic cloves, peeled and sliced (.70)
2 ½ c. cauliflower rice ($2.49)
5 chopped shitake mushrooms (.90)
½ Sazón envelope (.25)
1 tbsp. Roasted Garlic and Herbs (.10)
½ lb. thin asparagus (rinsed and blanched in hot water until they turn bright green) ($1.75)
 
Directions
Pat dry the filet and season with 1 tbsp. of basting oil, and salt and pepper to taste. Refrigerate.
Blanch the asparagus as I mentioned under the ingredients.
 
(Use the processed cauliflower rice in the fridge that you made this week.)
To cook the cauliflower rice in a saucepan, just hydrate the shitake mushrooms in ½ c. water with the Sazón, Roasted Garlic and Herbs and ½ tbsp. of basting oil. Then add the cauli rice to that broth and stir until the cauliflower becomes tender. (Maybe under 5 minutes.)
Next, in a skillet, roast the sliced garlic until golden brown. Remove from skillet, set aside.
Finally, pan roast the filet stakes until golden brown, allow them 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-oi