Spit-roasted fillet
4 servings
30 minutes
Spit-roasted fillet is a classic dish of European cuisine that embodies simplicity and sophistication. Historically, this method of cooking meat originated in medieval Europe when hunters roasted their game on spits over coals. Beef tenderloin, roasted without excessive processing, reveals its natural flavor enhanced by the spice of black pepper and a delicate creamy note of butter. During roasting, the meat develops an appetizing crust and juicy texture. Serving it with tomatoes, onions, and lemon creates a harmony of freshness and richness. This dish is perfect for a festive dinner or a cozy meal outdoors when one wants to enjoy the pure taste of quality meat and its natural aroma.
1
Wash the beef tenderloin, clean it from tendons, trim with a knife (but do not pound), salt, sprinkle with pepper, put on a metal skewer, and grill over hot coals (without flames) for about 10 minutes.
- Beef tenderloin: 300 g
- Salt: to taste
- Ground black pepper: to taste
2
While frying the fillet, it should be brushed with butter, and the spit should be turned to ensure even cooking.
- Butter: 3 tablespoons
3
When serving at the table, remove the cooked fillet from the skewer, place it on a plate, and garnish with tomatoes, onions, and lemon.
