Salt and pepper the meat. Mix 4 tablespoons of wine and 4 tablespoons of balsamic vinegar. Fry the fillet in oil and continue to cook gently for 10 minutes. Sprinkle over the rosemary needles and gradually pour in the wine / vinegar mixture. Always only boil down a little and over and over again. After the 10 minutes, wrap the fillet tightly in aluminum foil and let it rest.
Boil off the residue in the pan with the rest of the wine. Cut the filet, which has now cooled down, into thin slices and stir the meat juice remaining in the aluminum foil into the sauce. Drizzle the sauce over the fillet slices.
The amount of sauce can also be increased, while the proportion of wine and balsamic vinegar should always remain the same.
The fillet is also very tasty warm (after a short aluminum rest period), but if it is well drawn it is absolutely delicious. I use rosemary a lot because it really is my favorite herb. Rosemary newbies should first work with the specified amount.
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