The "wood veneer" with the enclosed natural fiber string is first soaked in a 1:1 mixture of water and dry Rose'Wein for 10 minutes. The barbecue is heated to a medium temperature.
Parry the filet meat (remove the tendons), wash and pat. Afterwards the pork is drizzled with olive oil and rubbed with steak pepper and Fleur de Sel. Now place the fillet in the center of the wood paper, roll it up and fasten with the string.
The roulade is grilled over the direct heat from all sides (smoldered wood gives a nice smoky flavor) and in the end it should be grilled in the indirect zone until a core temperature of 60°C is reached.
Before cutting, the meat should be kept in rest for a few minutes!