Grilled beef fillet with cherries and potatoes

Grilled beef fillet with cherries and potatoes

Total: 1 hr 30 min. | Active: 1 hr
lactose-free, gluten-free
Nutritional value / person: 486 kcal
, Fat: 19 g
, Carbohydrate: 39 g
, Protein: 37 g


4 person


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


600 g beef tenderloin
600 g baby potatoes
salted water, boiling
400 g cherries
1 tbsp olive oil

Sage and balsamic sauce

2 tbsp sage
3 tbsp balsamic vinegar vecchio
3 tbsp olive oil
2 tsp sea salt
a little pepper

Charcoal/gas/electric grill

20 g cress
2 tbsp lemon juice
1 tbsp olive oil
salt and pepper to taste
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How it's done

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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.

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