Smokey pork filets mignons
Necessity being the mother of invention, this is my variation on Filets mignons au fromage des Grisons. Unable to buy Grisons cheese locally, I thought I would try the same recipe with some Bavarian smoked cheese and pair that with Pimentón de la Vera, a smoky Spanish paprika. With all that creamy sauce it should go nicely with spaghetti
- 2 pork tenderloin fillets
- 200 g smoked cheese - I used Morrisons Bavarian smoked cheese
- 1 tablespoon Pimentón de la Vera
- 1 tablespoon fresh thyme
- A handful of fresh basil leaves, chopped.
- Seasoning to taste
- 20 g butter
- 250 ml veal or beef stock
- 250 ml single cream
- Using a sharp knife, cut the pork fillets lengthways, but not all of the way through.
- Slide the 5 pieces of cheese into each fillet and pack with the chopped basil.
- # I used toothpicks to hold the fillet together as it looked as though it might 'empty' during cooking.
- Mix the thyme, paprika and seasonings, and rub into the pork.
- In a large frying pan, heat the butter and fry the fillets over a low heat until golden.
- Add the veal stock and simmer for 20 to 30 minutes, covered, turning once. Check the pork is properly cooked.
- Add the cream and reduce for 5 minutes further.
- Remove the toothpicks. Not very 'cheffy' but a pair of pliers worked well for this - yes, I have pliers in the kitchen!
- Slice the pork and serve.
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