MEMORIES: MY UNASSUMING FILET MIGNON with BEETS, BROCCOLI and AVOCADO

So there’s no need to panic when you want to make a nice dinner for someone you care deeply and have no idea of what to cook. Look at this simple dish and suddenly, you will want to make it. So GOOOD! My husband devoured it, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time: 35 to 45 Minutes
Approximate Cost:    $19.16 or $9.58 per ea. serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients
2 filet mignon steaks ($14.16)
2 ½ tbsp. extra virgin olive oil (.45)
Salt and pepper to-taste (.10)
2 large beets peeled and cut in 1” cubes ($1.45)
2 broccoli florets ($1.60)
1 avocado ($1.25)
1 handful of flat leave parsley for garnishing (.15)
 
Directions
Clean the filets, add 1 tbsp. olive oil, season with salt and pepper to-taste. Refrigerate.
Peel, cut the beets in 1” cubes, season with 1 tbsp. of olive oil and oven-roast for about 30 minutes or until tender, depending on your oven.
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Add ¼ c. water to a saucepan, blanch the broccoli until bright green color. Strain.
In a skillet on med-high, sear the filet in ½ tbsp. of oil for I minute ea. side. Remove & allow to rest for about 3-4 minutes. You can steam briefly and add the broccoli to the filet skillet for a couple of min. to get the meaty flavor.
Slice the avocado and start plating, before serving, garnish with flat leave parsley.