Roasted fillet of British beef by Rachel Green
Rub the fillet of beef with plenty of sea salt, black pepper and oil.
Heat a large frying pan until very hot and fry the fillet on all sides until browned. Transfer to a roasting tin.
Place the fillet in the centre of the roasting tin and drizzle with a little oil. Roast for 20 minutes for rare, lightly cover with foil and allow to stand for at least 15 minutes before you carve it.