Yeah, filet mignon, is considered a high end cut of meat, collard greens, is considered comfort food greens. However, together the combined flavors are on top and one does not overshadow the other. In fact, the nutritional value of the collards is considered healthier than the filet and that doesn’t include the bacon, LOL!
Approximate Prep and Cooking Time: 35 Minutes
Approximate Cost: $46.34 for 4 servings or $11.59 per serving
Difficulty Level: Easy __X__ Intermediate ____ Advanced
A. Ingredients for the Filet ($39.50)
4 filet mignon steaks ($37.00)
Salt and pepper to taste (.20)
2 tbsp. Olive oil (.60)
8 slices of Bacon ($1.70)
A. Ingredients for the Collard Green ($6.84)
½ tsp. Adobo (.20)
1 16oz. bag of clean and cut Collard greens ($2.69)
2 cups Chicken broth ($1.25)
1 Onion (.35)
6 cloves Garlic (.30)
1 tsp. Olive oil (.30)
2 tbsp. Red wine vinegar (.25)
Sprinkle of Crushed red pepper (optional) (.10)
5 slices bacon ($1.40)
B. Directions for the Filet
Season the filet with 1 tbsp. of olive oil, salt and pepper to taste. Refrigerate.
Cook the bacon until brown and crispy, place in paper towel to drain. Set aside.
Move on to prepare the collard greens.
b. Directions for the Collard Green
Cut the bacon in small pieces. Add 1 tsp. olive oil to a skillet in medium low and cook the garlic and onion until golden brown. Remove from the skillet and set aside.
In the same skillet, sauté the collard greens until translucent, then add the vinegar, broth and more olive oil if needed. When tender, and the liquid reduced, add the cooked bacon and stir it all together, they are ready to serve.
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.