Cooking time: 10 min - Preparation time: 2:10 h - Serves: 4
Ingredients
1 pork tenderloin
12 slices of fresh brisket
2 tbsp. olive oil
1 tbsp. soy sauce
1 tbsp. honey
1 tsp. smoked paprika
Equipment:
Kamado Kokko Little, L or XL
Cast iron cooking grid
Small Chamba black clay bowl to make marinade
Set of 4 stainless steel utensils including brush for basting marinades, spatula, meat fork and tongs.
Preparation:
1; Cut 1.5cm-thick slices of filet mignon. Wrap them with a thin slice of breast and secure with two skewers.
2; Make a marinade with all the other ingredients. Brush your medallions with the marinade. Chill for about two hours.
3. Sear your medallions on the cast-iron grill of your Kokko. Each side will take just five minutes.
4; Enjoy!
Tip: serve with herb and tomato polenta patties (recipe available on the author's blog).
