John Myers
Ingredients for 2 servings:
- 1 large fillet(s) (venison fillet) in one piece
- 5 garlic cloves
- 3 sprigs rosemary
- salt and pepper
- olive oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
Cut the fillet in half and marinate them in a little olive oil with the garlic and rosemary a few hours before cooking. Preheat the oven to 80°C. Heat a little oil in a pan and add the garlic and rosemary from the marinade. Season the fillet with salt and pepper and add it to the pan. Sear on one side for 2.5 minutes, then turn. Sear on the other side for another 2.5 minutes. Turn briefly, then sear the first side in the pan for about half a minute. Then give the other side another 30 seconds. Place everything on a piece of aluminum foil. Cover with another piece of aluminum foil, fold over the edges, and let the fillet rest in the oven for 15-20 minutes. It’s fine if you let it rest longer. Slice and serve. This time, I served it with a celery salad. Of course, other salads would also work, such as mashed potatoes, red cabbage, or Brussels sprouts—depending on the season and your taste.
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