| Time | Servings | Difficulty |
|---|---|---|
| 01:00 | 3 | Easy |
Introduction
To share
This roast filet mignon with chorizo and peppers is Basque-inspired. The peppers are candied and flavored with garlic like in a piperade and the chorizo brings pep to this simple and gourmet dish.
For this recipe, I used:
- food thread
- A tomato peeler
The extra thing:
- It is a dish that freezes very well if it is prepared in advance for a weeknight.
- To be served with a little rice for a complete dish
Ingredients
| 1 pork tenderloin | |
| 5 bell pepper | |
| 2 shallot | |
| 3 clove of garlic | |
| 20 chorizo slices | |
| 3 tbsp olive oil | |
| 300 g crushed tomatoes | |
| 1 tsp thyme |
Instructions
|
1
|
Peel and chop the shallot and garlic together. To book.
Peel the peppers and cut them into thin slices. To book. |
|
2
|
Pour 2/3 of the olive oil into a thick-bottomed casserole dish and bring to medium heat.
Brown the garlic and shallot mixture for 5 minutes. Add the peppers in pieces and brown for 5 more minutes. Stir in the crushed tomatoes and thyme. Cover and cook for 15 minutes over low/medium heat |
|
3
|
Arrange half of the chorizo slices on the filet mignon and tie as if making a roast.
Cut the rest of the chorizo and set aside. |
|
4
|
Preheat the oven to 200°C.
Pour the peppers into a gratin dish, add the rest of the chorizo into pieces, mix and arrange the filet mignon on top. Season. Pour the remaining olive oil over the filet mignon. Bake for approximately 25 to 30 minutes. |
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