Place the wood chips, water, rosemary and sage in a bowl, mix well, leave to stand for approx. 30 mins.
Heat the oil in a frying pan. Season the meat, brown all over for approx. 8 mins., only turning when a crust has formed, remove. Mix the oil, honey and paprika, brush the meat with the marinade.
Drain the wood chips, place directly on the embers. Place the meat on the grill, cover and grill indirectly over/on a low heat (approx. 140 °C for approx. 1½ hrs., the core temperature should be approx. 90°C.
Mix the balsamic with all the other ingredients up to and including the chervil, leave to infuse for approx. 30 mins., season.