Balsamic fillet with strawberry sauce

Total time: 1hr 55m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 379 Kcal, 51g Protein, 10g Carbohydrates, 14g Fat


  • 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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  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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