Wash sage, shake dry, pluck leaves from the stems. Wash the meat, dab dry and season with salt and pepper. Cover with sage leaves. Wrap with slices of ham. Grill indirectly on the hot grill for about 1 hour.
For the sauce, clean the chillies, cut lengthwise, remove seeds, wash and finely chop. Chop the almonds. Mix both with plum puree, mustard, soy sauce and ketchup. Season to taste. Cut the fillet into slices and serve with the sauce.
Tastes hot and cold.