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

Smokey pork filets mignons

Filets mignons au fromage des Grisons with spaghetti
Servings:	Serves 6
Calories per serving:	398
Ready in:	1 hour
Prep. time:	15 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review Creamy, so creamy. 5/5 Glorious! 🍜🍜🍜 The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

Method

1. Using a sharp knife, cut the pork fillets lengthways, but not all of the way through.
2. Slide the 5 pieces of cheese into each fillet and pack with the chopped basil.
3. # I used toothpicks to hold the fillet together as it looked as though it might 'empty' during cooking.
4. Mix the thyme, paprika and seasonings, and rub into the pork.
5. In a large frying pan, heat the butter and fry the fillets over a low heat until golden.
6. Add the veal stock and simmer for 20 to 30 minutes, covered, turning once. Check the pork is properly cooked.
7. Add the cream and reduce for 5 minutes further.
8. Remove the toothpicks. Not very 'cheffy' but a pair of pliers worked well for this - yes, I have pliers in the kitchen!
9. Slice the pork and serve.

• 

  After simmering for 20 minutes

• 

  Pork fillet, stuffed with cheese and rolled in paprika and herbs

Serving suggestions

Serve with fresh vegetables and spaghetti.

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