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Grilled beef fillet with cherries and potatoes
1 h active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 486
  • Fat about 19g
  • Carbohydrates about 39g
  • Protein about 37g
This is needed
This is needed for 4 people
Preparation
  • 600 g beef tenderloin
  • salted water, boiling
  • 600 g baby potatoes
  • 400 g cherries
  • 1 tbsp olive oil
Sage and balsamic sauce
  • 3 tbsp balsamic vinegar vecchio
  • 2 tbsp sage
  • 3 tbsp olive oil
  • 2 tsp sea salt
  • a little pepper
  • 20 g cress
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Preparation
Remove the meat from the fridge approx. 1 hr. prior to cooking. Cook the potatoes (uncovered) in boiling salted water for approx. 15 mins. until just soft, drain.
Pit the cherries, place in a perforated grill tray along with the potatoes, drizzle with oil.
Sage and balsamic sauce
Finely chop the sage, place in a small baking dish along with all the other ingredients up to and including the pepper, mix well until you have a thickish sauce.
Charcoal/gas/electric grill
Cover and grill the meat over/on a medium heat (approx. 220 °C for approx. 20 mins. all over.
Place the meat in the sauce, rub the sauce into the meat, cover and leave to rest for approx. 10 mins.
Cover and grill the potatoes and cherries for approx. 10 mins. Combine the cress, lemon juice and oil, add the potatoes and cherries, season, serve with the meat.