1. Season the beef fillet with salt and pepper.

2. Heat the olive oil in a pan and sear the beef on all sides until golden brown.

3. Transfer the beef to a plate and set aside to rest.

4. In the same pan, sauté the chorizo until crispy.

5. Stir in the smoked paprika and cook for 1 minute until fragrant.

6. Slice the plantain into thick slices and fry in butter until golden brown.

7. In a saucepan, bring the chicken stock to a simmer.

8. Add the saffron threads and let it infuse for 10 minutes.

9. Place the beef fillet on a serving platter and pour the saffron-infused chicken stock over it.

10. Top with the chorizo mixture and drizzle with any remaining juices.

11. Arrange the caramelized plantain slices alongside the beef.

12. Scatter the chopped coriander over the dish and serve with lime wedges.

13. Garnish with saffron threads.