Barbecue Marinades – Marinated Fillet Slices

A wonderful recipe for all strawberry lovers!

In a shallow container, prepare a marinade of chopped rosemary and sage, crushed garlic and crushed juniper berries and crushed black pepper and soak the various slices of fillet, lightly beaten, in it for one night.

To roast, remove the fillet slices, drain slightly and place in a heated frying pan, roast on both sides until cooked to the point but not through.

Other marinades shown in the program

Marinade for lamb: 1 cup sage, buttermilk, rosemary, cracked pepper.

Marinade for pork: 1 cup juniper berries, garlic, beer, marjoram.

Marinade for veal/beef: 1 cup sprouted oil, green prodded spring onions, pepper, basil.

In most cases, marinades consist mainly of oil. The purpose of this is to keep the oxygen in the air away from the grilled food during the marinating time. Now oil provides protection against dehydration. * Rapeseed oil contains unsaturated fatty acids, which are vital for the human organism and therefore has a high health value.

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