As a cooking utensil I use a roaster with a lid. A deep pan with a lid will do the same. It is important that both are ovenproof.
In preparation, the garlic is cleaned, peeled and halved. Now cut the halves into wafer-thin slices.
Strip off the leaves of a stalk of rosemary and chop very finely.
The fillet strand is divided into two equal halves and placed in the cold roaster. Add to this the garlic, olive oil, chopped rosemary, thyme and the Fleur de Sel. Now massage everything thoroughly and let it rest for at least two hours.
I personally distribute the herbs and garlic over the meat again and cover everything tightly with cling film. Then put the lid on and then put the roasting pan in the fridge overnight.
Preheat the oven to 80 degrees.
After marinating (in whatever way) the fillet is now removed from the roaster and the oil with the herbs and garlic is heated up in the roaster on the stove. Then add the meat again and sear it vigorously on all sides, turning occasionally to achieve roasted aromas. Then take the roaster off the fire.
Now put the garlic and herbs over the meat again. Place the whole fresh rosemary sprig between the two pieces of fillet. Now the roasting pan or pan with the lid is placed on the middle level of the roasting oven on the wire rack. Turn the meat over again after approx. 20 minutes, otherwise one side of the meat would over-cook from the hot roasting pan.
Now put a meat thermo in the middle of one of the fillets and put a flake of butter on each piece of meat. Now let the fillets cook through for another 60 minutes in the oven. The meat is perfect as soon as the meat thermo shows a core temperature of just over 60 degrees. Please only use the cooking time as a guideline and pay attention to the meat thermo. I`ve found that 80 degrees doesn`t really mean 80 degrees for every oven.
As soon as the meat is done, cut into finger-thick slices with a sharp knife and serve.
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