Filet mignon with chorizo and peppers

Filet mignon au chorizo et aux poivrons

FIlet mignon aux saveurs ibériques

FIlet mignon with Iberian flavors

Right now I’m on a roll. I have a lot of work projects (youhou) and when the evening comes, I have to be efficient in preparing the meal. Fortunately the days are getting longer and I manage to take pictures a little late and share my recipes. The advantage of this one is that it requires only a few minutes of preparation.

Serves 4:

  • 1 filet mignon of pork
  • 1 piece of chorizo (sweet or spicy depending on your taste) about 10 cm long
  • 1 bell pepper green
  • 1 can (400 ml) crushed tomatoes
  • 1 pinch of salt
  • 1 tablespoon brown sugar

Preheat oven to 190°C, fan oven.

Remove the skin from the chorizo. Slice it into a dozen rounds and cut in half.  Split the bell pepper in half, wash and peel it. Then cut it into large cubes.

Place the filet mignon in an ovenproof dish.  Spread the diced peppers and chorizo around it, add the crushed tomatoes, salt and a tablespoon of brown sugar.

Bake for 40 minutes, stirring once or twice along the way!

Filet Mignon aux saveurs ibériques

Filet Mignon with Iberian flavors

Delicious with white rice.

It’s a great idea

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