Shepherd's Pie (Filet Mignon) with Crostini

Today I decided to host my own Food Network Challenge. That being, SHOP THE HOUSE to make a dish. Go shopping in my freezer, fridge, cupboards to use ingredients that I did not go running out of the house to purchase. DO NOT LEAVE THE HOUSE.

FREEZER; Package of filet Mignon needs to be thawed and cooked into...something!

FRIDGE; Two red potatoes, some crushed garlic, a hunk of left over Spanish onion, four well aged sour dough rolls.

CUPBOARDS; one can black olives, one can golden hominy, one can of Cream of Mushroom soup (Normally yeach but out date is looming and this will make a decent sauce).

MISCELLANEOUS: Butter, flour, salt, pepper, lemon juice.

PREPARE CROSTINI: Slice up very tough sour dough rolls, dip in olive oil, bake on cookie sheet for 20 minutes at 350 degrees.

FRYING PAN: Saute' chopped onion and thinly sliced potatoes, chop filet Mignon into smallish bite sized pieces, dump into frying pan after nice crust has formed of onions and potatoes, salt and pepper to taste, cook meat until pink, add 2 tbsp of lemon juice, dump in drained halved black olives, dump in drained golden hominy, add two tablespoons of chopped garlic, stir until well mixed, dump into casserole dish, set aside.

FRYING PAN: Drop in a couple table spoons of butter, add couple tablespoons of flour, cook flour until lightly browned. Add can of Cream of Mushroom soup, thin with additional water, stir until lumps are gone, let bubble briefly, pour contents over casserole dish.

COOKIE SHEET: Take crostini and arrange on top of casserole dish, cook in 350 degree oven for 25 minutes. Serve still warm, highly recommend serving crostini on bottom of plate to soak up sauce.

TASTED BY: Husband reports it tasted very good. I am going to go sample it now. Sure smells good.