Remove the fillets from the fridge approx. 30 mins. prior to cooking. Preheat the oven to 80°C, warm the platter and plates. Place the rosemary on top of the fillets, tie with kitchen twine. Transfer the meat to the warmed platter.
Insert a meat thermometer into the thickest part of one of the fillets. Cook at a low temperature in the centre of a preheated oven for approx. 1 1/4 hrs. The core temperature should be approx. 62°C. The meat can then be kept warm at 60 °C for up to 1 hr.
Heat the oil in a pan. Sauté the shallot and rosemary for approx. 5 mins. Add the port wine, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Add the strawberries, simmer for approx. 5 mins., season.
Remove the meat. Heat the oil in a non-stick frying pan. Coat the meat with crema di Balsmico and season, fry for approx. 2 mins. on all sides. Carve the meat, serve with the sauce and strawberries.