for 4 servings
- 4 slices Beef fillet (approx. 180 g each)
- olive oil
- 5 slices Bacon
- 5 cloves garlic
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh marjoram (chopped)
To make the aioli, mix together the egg yolks and the garlic until creamy. Gradually add the olive oil in a thin stream and season with lemon juice, salt and ground black pepper.
Season the meat lightly with salt and ground black pepper and brush with a little oil. Thread the meat on to a spit alternating with bacon and garlic.
Attach the spit to the rotary grill and grill for about 10 minutes, brushing frequently with olive oil. Mix the herbs on a plate and sprinkled onto the edges of the meat.
Serve with aioli and baguette.