Filet Mignon with roasted cauliflower and fingerling potatoes


Prepare a 5-oz. serving of filet mignon to your liking. Season to taste.


Roast a serving of cauliflower florets in 1 tsp. of olive oil. Season with a dash of curry powder and salt and pepper to taste.


Cut a serving of fingerling potatoes in half, lengthwise. Sauté  in 1 tsp. of olive oil. Season to taste, and finish with 1 tsp. of fresh parsley.

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