Cooking time: 30 min - Preparation time: 15 min - Serves: 6
Ingredients:
1 filet mignon
100g dried figs
100g soft dried apricots
50g raisins
1/2 preserved lemon
10 cl dry white wine
2 c. tablespoons honey
2 tablespoons olive oil
2 tablespoons pine nuts
2 tablespoons wholegrain mustard
1 tablespoon chopped almonds
Material:
Kamado Kokko L or XL
Cast-iron cooking grid
Set of 4 stainless steel utensils with exclusive marinade brush, spatula, meat fork and grill tongs!
Preparation:
1. Prepare the stuffing: cut the figs and apricots into small pieces. Remove the pulp from the preserved lemon and dice the rind. Add the raisins, crushed almonds and pine nuts.
2. Slit the tenderloin to open it up. Season with salt and pepper and brush with wholegrain mustard. Spread the stuffing over the tenderloin, then roll it up and tie it up like a roast.
3. Prepare the marinade by heating the honey with the white wine. Add olive oil, salt and pepper.
4. Heat the Kokko. Use the cast-iron grill to prevent sticking and brown the filet mignon on all sides, turning it with the stainless steel tongs.
5. Continue cooking over medium heat, turning regularly and brushing with marinade. Cook for a total of 30 minutes.
Tip: Serve the filet mignon with mashed sweet potatoes or carrots with cumin.
