dish, rectangular Grilled beef fillet with BBQ vegetables





40 min.

grilling time

15 min.

BBQ Sauce:

  • Add the smoked flour to a pan. Place a strainer or sieve in the pan and add the peeled onions. Heat on the stovetop with a closed lid until smoke forms. Then remove the pan from the stovetop and leave to stand till the smoke has dissolved.  
  • Finely chop the onions, sauté with the vegetable oil in a pan and add the Cognac and rum.
  • Now add all the other ingredients and bring the sauce to the boil.
  • Season with salt and pepper.


  • Wash the potatoes and add them all to a pan with the olive oil, garlic, thyme and rosemary in a pot and cook in the oven for two hours at 90 °C. Then let the potatoes cool in the oil, remove them and cut into slices.


  • Cut the peppers into quarters, remove the cores and cut into rough diamonds.
  • Cut the zucchinis lengthways, remove the cores and cut into rough diamonds.
  • Peel and halve the onions and cut into thick slices.
  • Peel the carrots leaving some of the greenery. Blanche al dente in boiling water with some salt and rinse in cold water (best with ice cubes).
  • Thoroughly clean the dirt off the Chanterelles.
  • Marinade all the vegetables with part of the oil from the potatoes.


  • Marinate the meat with the remaining cold oil from the potatoes and for the best results let it stand overnight.

Preparation before serving:

  • Add the potato slices to the grill pan and sear till golden brown.
  • Add the vegetables to the grill pan and sear quickly till golden brown.
  • At the same time add the steaks to the grill and sear on each side for four minutes.
  • Arrange the vegetables and potato slices on the pre-warmed plates.
  • Add the grilled meat to the plate and coat the vegetables with the BBQ sauce.

1 kg beef fillet cut into 5 steaks

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

1 zucchini

1 red onion

100 g Chanterelle mushrooms

10 small carrots with greenery

250 g Pommes de terre rattes

500 ml olive oil

100 g thyme

100 g rosemary

1 bulb garlic



450 g ketchup

100 g medium-spicy mustard

1 tbsp. grated ginger

150 g smoked red onions

30 ml Cognac

10 ml rum

1 garlic clove (finely chopped)

1 pepperoncini without seeds, finely chopped

150 ml Cola

100 g smoked flour

10 ml vegetable oil