A delicious recipe for marinated filet mignon served with sunny vegetables.
1 jar of tomato and espelette pepper delight
4 tbsp. olive oil, Reserved Harvest France
Salt & Herbs for Meat
1 pork tenderloin
4 small courgettes
2 red onions
12 green asparagus
2 green peppers
2 sprigs of rosemary
Cover the filet mignon opened in half with delicacy. - Sprinkle with 2 tbsp. tablespoons of olive oil and a drizzle of each vinegar, cover and leave to marinate for 3 hours in the fridge. - Wash the zucchini, then cut half lengthwise into slices and the other half into slices. - Wash, quarter the peppers, remove the seeds and slice them. - Peel and chop the onions, and cut off the lower ends of the asparagus. - Preheat the plancha on medium power. - Pour the remaining olive oil and salt & spices into a salad bowl, add the vegetables, stir to soak in. - Drain the meat, and place it on the plancha leaving it for 1 minute until it peels off with the spatula, then roll it on itself several times and let it brown on all sides. - Add the vegetables, continue cooking over low heat for 30 minutes. - Turn off the heat and let the meat and vegetables rest for 10 minutes on one side of the plancha, covering it with baking paper. - Divide the meat and vegetables into four plates, add a drizzle of olive oil. - If you do not have a plancha, preheat the oven to 180 ° C. - For the vegetables and meat, proceed as in the recipe above. - Place the vegetables on a baking sheet and Bake for 50 minutes. - Halfway through cooking add the marinated meat and cook for 25 minutes.