Filet mignon with piquillo and Basque ham

Serves 4
Preparation time: 5 minutes
Cooking time: 25 minutes
Rest : 10 minutes

Ingredients

• 1 filet mignon weighing approximately 600 g
• 4 very thin slices of Bayonne ham
• 150 g piquillos
• 2 or 3 pinches of Espelette chilli pepper

Preparation

1. Split the filet mignon in half. Flatten it slightly. Place the ham slices, folded in half, on the fillet. Place the piquillos in the centre and sprinkle with the Espelette pepper. Roll up the fillet, enclosing the ham and piquillos, then tie with butcher's twine.
2. Brown the fillet on the griddle over a high heat for around 5 minutes, turning regularly, until evenly browned. Remove from the griddle. Reduce the heat to medium.
When the griddle has reached temperature, cook the fillet for 20 minutes under a cloche, turning regularly. Wrap in baking paper and leave to rest for 10 minutes.
Cut the fillet mignon into slices and serve immediately.

Recipe taken from the book I Love Plancha - Solar Éditions