For about 8 hungry people

Needed:
1 whole fillet
Salt & pepper
Oil

The How:

Rub fillet with oil, and season with salt and pepper.
Get a oven proof pan almost smoking hot, add fillet and sear
quickly on all sides
Transfer the whole shebang into a 220Coven for about 20 minutes or so
or until meat feels abbout right.
Remove meat from oven, cover with foil and allow to stand for 5 minutes.
Slice into 8mm thick slices on the diagonal.
Serve with whatever sauce you fancy, i normally just make a quick pan
sauce by deglazing my pan with red wine, stirring all the goodness off
the bottom of the pan and thickening it slightly with a maizena and water slurry.

Enjoy

Kitchendog