Easy to make but perfect for Sunday dinner or a small celebration.

After a quick roast in the oven, the beef fillet will emerge perfectly medium-rare.

Preheat the oven to 500 F and position a rack in the center.

Sliced Oven Roasted Fillet of Beef on a Plate, and in the Surroundings, the Carving Utensils on the Green Kitchen Towel, Two Glasses of Water, and a Stack of Plates

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Spread the mustard evenly on all sides of the fillet.

Sprinkle with the salt, pepper, and thyme.

Heat the oil in a 12-inch ovenproof skillet over high heat; the oil should shimmer but not smoke.

Fillet of Meat on a Parchment Paper Lined Baking Sheet

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Brown the fillet on all sides, 2 to 3 minutes per side.

Place the fillet in the oven and reduce the temperature to 425F.

Roast for about 25 minutes for rare or until a meat thermometer reads 130F when inserted into the center.

Seasoning Added to Fillet of Meat on a Parchment Paper Lined Baking Sheet for Oven-Roasted Fillet of Beef

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

(Check the temperature once after about 20 minutes to gauge how far along the fillet is.)

Remove the fillet from oven and allow it to rest 10 minutes before slicing.

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Roasted Fillet of Beef in a Cast Iron Skillet

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Digital Thermometer Used to Check Internal Temperature of Roasted Fillet of Beef in a Cast Iron Skillet

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Oven-Roasted Fillet of Beef in a Cast Iron Skillet

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Oven Roasted Fillet of Beef on a Cutting Board With a Few Slices Laying on the Cutting Board Next to the Fillet. Next to the Meat, the Carving Utensil on the Cutting Board and a Green Kitchen Towel on the Counter

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen