Cut the washed and dabbed meat into approx. 2.5 cm thick slices and rub lightly with the freshly ground pepper. Mix a marinade out of the marsala and balsamic vinegar and place the meat in it, then let it steep for about 30 minutes. Do not throw away the marinade.
After marinating, pierce the fillet pieces with a toothpick across the grain so that a sprig of rosemary can be pushed through. Do this with all pieces.
Heat the olive oil in a pan and fry the pieces of meat with the twigs for 2-3 minutes until they brown. Mix the marinade with 1-2 tablespoons of water, pour over the meat and stew for another 2-3 minutes. Finally, add salt - I prefer to do it with coarse salt from the mill and garnish with the rest of the rosemary.
It is a warm type of tapas that goes well with other tapas. If you like, you can of course also serve the meat as a main course; the quantities may then have to be changed.
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