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Balsamic fillet with strawberry sauce
40 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 379
  • Fat about 14g
  • Carbohydrates about 10g
  • Protein about 51g
This is needed
This is needed for 4 people
Pork fillets
  • 2 pork fillets (approx. 450 g each)
  • 6 sprigs rosemary
  • a little pepper
  • 2 tbsp crema di Balsamico (balsamic cream)
Strawberry sauce
  • 1 tbsp oil
  • 1 shallot, finely chopped
  • 0.5 tbsp rosemary, finely chopped
  • 2 tbsp red port
  • 200 g strawberries, diced
  • 0.5 tsp chilli flakes
  • 0.5 tsp salt
To serve
  • oil for frying
  • 2 tbsp crema di Balsamico (balsamic cream)
  • 0.75 tsp salt
  • a little pepper
  • 50 g strawberries, sliced
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And that's how it's done
And that's how it's done
Pork fillets
Remove the fillets from the fridge approx. 30 mins. prior to cooking. Preheat the oven to 80°C, warm the platter and plates. Place the rosemary on top of the fillets, tie with kitchen twine. Transfer the meat to the warmed platter.
To cook
Insert a meat thermometer into the thickest part of one of the fillets. Cook at a low temperature in the centre of a preheated oven for approx. 1 1/4 hrs. The core temperature should be approx. 62°C. The meat can then be kept warm at 60 °C for up to 1 hr.
Strawberry sauce
Heat the oil in a pan. Sauté the shallot and rosemary for approx. 5 mins. Add the port wine, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Add the strawberries, simmer for approx. 5 mins., season.
To serve
Remove the meat. Heat the oil in a non-stick frying pan. Coat the meat with crema di Balsmico and season, fry for approx. 2 mins. on all sides. Carve the meat, serve with the sauce and strawberries.