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Dry-aged beef fillet with grilled vegetables and truffles

Fine, mature beef fillet from our dry-ager can be easily prepared on the grill, especially in summer. The good meat usually doesn't really need many additions, but a few grilled vegetables won't hurt. We just marinate this a little in olive oil beforehand and then grill it lightly so that it is still crisp on the plate.

As a luxurious variant, we finally garnish the grilled fillet with summer truffles - because these are also in season now and can be found in delicatessen stores.


1. Preheat the grill.

2. Wash and clean the vegetables.

3. Thread the mushrooms onto skewers.

4. Cut zucchini into slices.

5. Spray vegetables with a little olive oil.

6. Once the grill is preheated, grill the meat and vegetables.

7. Arrange on plates.

8. Use the slicer to add the truffles over the meat.

9. Season with pepper and fleur de sel and serve.


A strong red wine goes well with it, or alternatively a nice craft beer. If you want to refine the meat a little, truffle butter instead of truffles is also a fine alternative


For 4 people

  • 4 pieces of dry-aged beef fillet, 200 grams per person

  • 1 pepper, red

  • 1 bell pepper, green

  • 1 zucchini

  • 100 grams of mushrooms

  • pepper

  • Fleur de Sel

  • Some olive oil

  • 20 grams of summer truffles



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