Delicious roasted beef fillet

Ingredients for 4 servings:

• 750 g beef fillet(s)
• 6 clove(s) garlic, squeezed
• 6 sprigs rosemary
• some salt and pepper
• Fondor
• 80 ml oyster sauce
• 80 ml olive oil
• 1 tbsp butter
• 500 g tomato(s) (Mini Roma tomatoes)
• 4 spring onions
• 100 g arugula
• 1 apple
• 4 tbsp Aceto balsamico or Crema di Balsamic vinegar
• 2 tbsp water
• 1 tbsp sugar
• some lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 35 minutes

with fresh rocket and tomato salad with apple slices

Cut the beef fillet into 8 pieces, removing any tendons if necessary. Press the garlic cloves onto the fillet, season with pepper and salt, and rub with Fondor and the oyster sauce. Let stand for 1-2 hours if desired. Heat 4 tablespoons of olive oil in a pan and fry the fillets with the rosemary for 2-3 minutes over high heat until browned. Add the butter and melt. Toss the fillet pieces in it, then let rest briefly. Mix the balsamic vinegar (or cream) with 2 tablespoons of water, sugar, salt, and pepper. Gradually stir in 12 tablespoons of olive oil, adding 1-2 squeezes of lemon juice if desired. Quarter the small tomatoes and slice the spring onions diagonally into thin rings. Trim, wash, and dry the arugula. Core and thinly slice the apple. Toss the arugula, tomatoes, and onions with the vinaigrette, arrange on a plate with the beef fillet, and garnish the salad with apple slices (squeezing them with lemon juice). Serve with a delicious baguette or a baked potato with natural quark.