Buy some rosemary and sage finely chop that rub the raw meat in olive oil then sprinkle a wood board with the rosemary and sage then roll the fillet in it also ad salt and pepper to the fillet or the board before you roll.

then flash fry it at high heat for about 30-45secs then wack it in a preheated oven at about 180-200 for 20mins

should be blushing pink in the middle

leave the meat to rest for 10mins wrapped in foil then slice it sideways in think 1 inch chunks serve on a bed of savoy cabbage with creamed mash potato with a red wine gravy reduction.

add an onion to pan along with all the cooking juices then ad a glass of good quality red wine and some stock reduce until 1/2's down in size get a spoon full and drisle it around the plate for a michelin style dish or just slap it on lol