Remove the tendons and fat from the fillet, then cut about 1 cm, but do not cut through. Cut open so that a small carpet is created. Plate the fillet lightly. I always put a bag over the meat so that nothing gets dirty. Season on both sides, cut the peaches into pieces of the same size and place in the middle. Knock in once so that the fruit is in the middle and seal with toothpicks. If you like, you can also use sausage cord.
Preheat the grill and grill the meat directly on all sides. When the loin has formed slight traces of roasting all around, place it in the indirect area and brush with the BBQ sauce.
Let the fillet steep. In my case it took 45 minutes at 130 ° C. The result is simply great! A nice juicy and very tasty fillet.
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