Drizzle a piece of aluminum foil, about twice as long as the fillet, with a little olive oil, then spread the ham on top, slightly overlapping, about 2 cm longer than the fillet on each side. Now distribute the herbs and garlic on top until the entire surface is evenly covered.
Now season the fillet all around with a little sea salt from the mill and freshly ground pepper. Then place the fillet on the lower end of the ham slices. Now wrap the ham around the fillet using the aluminum foil until it is completely covered. Then close the aluminum foil so that it is almost airtight.
Let the fillet, wrapped in aluminum foil, warm to room temperature and in the meantime prepare the grill for indirect heat. To do this, cover approx. 2/3 of the area with charcoal. When the grill is ready, grill the fillet wrapped in aluminum foil over direct heat for about 10 minutes, then place in the indirect area and cook for about 20 minutes with the lid closed. The temperature should be around 220 ° C.
Then unwrap the fillet and grill again for about 5 minutes on all sides over direct heat, let it rest briefly and cut into 3 cm thick slices for consumption. Garlic-rosemary potatoes and an avocado-cream cheese dip go well with it.
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