Roast Fil­let of Beef With Herbs and Spices

(serves 4 hun­gry peo­ple easily)

1 kilo beef fil­let, rolled and tied
1 tbsp each: Aleppo pep­per (it’s very mild but flavour­ful)
1 tbsp dried oregano
1 tbsp lemon pep­per
1 tbsp sea salt (Mal­don is and always will be the best)
lots of freshly ground black pep­per
2 tbsps veg­etable oil (not olive, it smokes too easily)

Rinse your fil­let to make sure it can pick up the herb mix­ture, which you’ve mixed together and placed on a cookie sheet. Roll the fil­let all over, help­ing the bits adhere if they don’t go on their own, mak­ing sure the coat­ing is even. Heat the oil in a large skil­let until nearly smok­ing and sear the fil­let all over, hold­ing it with tongs (don’t pierce it with a fork!) and turn­ing it over till the whole thing is nicely browned. Then place in a bak­ing dish and roast at around 350–375 degrees for about 35 min­utes for rare, 45 for medium. Don’t even think about cook­ing it any longer than that.

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