Balsamic fillet with strawberry sauce

Balsamic fillet with strawberry sauce

Total: 1 hr 55 Min. | Active: 40 Min.
lactose-free, gluten-free
Nutritional value / people: 379 kcal
, Fat: 14 g
, Carbohydrate: 10 g
, Protein: 51 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pork fillets

2 pork fillets (approx. 450 g each)
6 sprigs rosemary
2 tbsp crema di Balsamico (balsamic cream)
a little pepper

Strawberry sauce

1 tbsp oil
1 shallot, finely chopped
½ tbsp rosemary, finely chopped
2 tbsp red port
200 g strawberries, diced
½ tsp chilli flakes
½ tsp salt

To serve

oil for frying
2 tbsp crema di Balsamico (balsamic cream)
¾ tsp salt
a little pepper
50 g strawberries, sliced
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How it's done

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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.

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