Sear the fillet of beef whole over a high heat (cross branding) - without salt! Then set the grill to 250Β° C for direct grilling.
In the meantime, wrap the fillet in the rosemary sprigs and kitchen twine like a "parcel". Then mix the coarse sea salt with the grated zest of the organic lemon. Cover the bottom of an ovenproof dish with the salt, place the wrapped fillet of beef on top and cover everything with the remaining salt. Finally, sprinkle with a little water.
Place the dish in the grill over a direct heat (250ΒΊ C). Insert a core temperature gauge through the salt into the fillet packet and program a core temperature of 52ΒΊ C (then it is "medium rare"). Close the lid of the grill.
Once the meat has reached this temperature, remove the salt crust and rosemary sprigs and carve the meat.
Finally, sprinkle the carved meat with freshly ground black pepper and place it back in the monolith. Here the fillet is smoked briefly with walnut pellets.
Lutz BΓΆsing ist neuer Markenbotschafter von Monolith Deutschland und Spanien. 1979 fing die kulinarische Reise von Lutz BΓΆsing in Deutschland an. Reiseziel: Sternerestaurants, Hotels, Vinotheken und auch Bistros. 1989 dann die iberische Halbinsel; Spanien. Andalusien, Madrid, Balearen und Katalonien, Regionen die Ihn geprΓ€gt haben. Heute als Executive Chef im Hotel Finca Cortesin, lernte er 2018 den Kamado Grill kennen und seitdem ist Grillen, Smoken und Sous-vide in progressiver Entwicklung prΓ€sent in seinen Restaurants.
