Barbecued fillet mignon
Ingredients
For
4
personnes
- 2 pork fillets, weighing approximately 500g each
- 1 teaspoon of paprika
- 1 teaspoon of coarse salt
- 1/2 teaspoon of mild chilli
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of ground allspice
- Intense-flavoured olive oil
For the sauce:
- 8 plum tomatoes
- 1 red pepper
- 8 tablespoons of fresh basil
- 5 tablespoons of finely chopped red onion
- 8 tablespoons of fresh coriander
- 1 tablespoon of lime juice
- 2 teaspoons of chopped garlic
- 1 tablespoon of full-flavoured olive oil
- Coarse salt
- Black pepper
Tip
For a change from the usual kebabs, why not try barbecued pork fillet?
Instructions
- Heat up your barbecue. Take your meat out of the fridge.
- Wash the tomatoes and remove the stalks. Wash the pepper. Cook them on the barbecue, with the lid on, turning them as often as necessary, until they turn black or blister (about 5 minutes).
- Remove the skin from the tomatoes and the pepper, and remove the seeds and white membranes from inside the pepper. Blend the tomatoes, the pepper and the rest of the sauce ingredients (except the olive oil) until the mixture is smooth.
- Pour the sauce into a saucepan and simmer for 5 to 10 minutes until it thickens slightly. Add a tablespoon of olive oil.
Prepare the meat:
In a bowl, mix together all the spices to be used to season the meat.
- Brush your meat with olive oil and sprinkle the spices all over it.
Cook on the barbecue (at 300°C), with the lid on, for 10 minutes, turning the pieces halfway through cooking. The centre of the meat should be just pink.
- Remove from the heat and leave the meat to rest for 3 to 5 minutes before carving it.
- Serve hot with the sauce.
Tip
For a change from the usual kebabs, why not try barbecued pork fillet?
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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