John Myers
Ingredients for 2 servings:
- 300 g fillet(s), pork or veal
- Salt and pepper, freshly ground
- 6 sprigs rosemary
- 2 garlic cloves
- 5 tbsp olive oil, good quality
Instructions
Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 50 minutes
little work, good meat quality and only five ingredients are needed for this perfect pleasure
Wash the fillet, pat dry, season with salt and pepper. Place sturdy kitchen string and rosemary sprigs on a work surface. Place the fillet on top, wrap it in the rosemary, and tie it securely with the string. Place the wrapped fillet in a freezer bag with the sliced garlic and oil. Marinate for about 2 hours to allow the rosemary and garlic aroma to penetrate. Remove the meat from the garlic oil and grill over the glowing coals for about 20 minutes, all around. Then wrap it in aluminum foil and let it rest for 5 minutes. Remove the rosemary and slice the meat. Tip: The specified grilling time of 20 minutes is for a pink-roasted veal fillet. If using pork fillet, you will need to increase the cooking time by about 5-8 minutes, as pork fillet should be cooked through. You can also fry the rosemary fillet all over in a pan, place it on a baking tray and cook it in the middle of the oven at 180 degrees for 20 minutes.
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