Globecooking recipe : Solomillos de cerdo con Pedro Ximénez, filet mignon with vegetable rice (Spain)

This was one of the recipes from my Spanish-themed Kitchen Trotter box and, despite a complicated name, it's actually a very quick and simple dish. The saffron-infused rice studded with vegetables was very similar to the base of paella. I don't often use filet mignon but it's simple to prepare, quick to cook and results in beautifully juicy meat - definitely something I'll be buying again.

The recipe used two ingredients from the box - some saffron and a jar of Salsa de Pedro Ximénez con Pasas, a reduction of wine with raisins which can be used to accompany both sweet and savoury dishes and tastes of sherry.

Solomillos de cerdo con Pedro Ximénez 

ingredients :

500g pork filet mignon
4tbsp Salsa de Pedro Ximénez con Pasas
a pinch of saffron
250g rice
1/2 red pepper
1/2 green pepper
2 large ripe tomatoes
1 large onion
1 clove of garlic
60cl chicken stock
a drizzle of olive oil
salt, pepper

Start by dicing all the veggies (garlic, onion, red and green peppers, tomatoes).

Heat the olive oil in a large pan and gently fry the vegetables (minus the tomatoes) for a few minutes until they go soft.

Add the tomatoes and continue cooking for a few minutes.

Add the rice, the chicken stock, the saffron and the salt and pepper.

Cook for 15 minutes, stirring from time to time, until the liquid is absorbed (add extra water if necessary) and the rice is al dente.

Chop the filet mignon into medallions.

Cook in a drizzle of olive oil in a frying pan on both sides for a few minutes until cooked through but not overcooked. Season with salt and pepper. Pour over the Pedro Ximénez reduction and shake the pan to coat the pork.

Serve the rice, put some pork slices around the edge and drizzle over the remaining cooking juices from the pan. Buen provecho !

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Fancy trying some more Spanish cuisine? How about : 

Gazpacho manchego de mera

Patatas a lo pobre (poor man's potatoes)

Gazpacho ajo blanco