for 4 person

Preparation

600 g	beef tenderloin
600 g	baby potato
	salted water, boiling

400 g	cherry
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

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.

Show complete recipe