To defrost the Beef Fillet take it out of the freezer and remove it from its packaging. Place it on a plate and leave it out at room temperature for one day. Alternatively, place the plate of beef in the fridge and allow it to gently thaw for 2 days.
Before cooking allow the joint to reach room temperature and pat dry.
Preheat the oven to 220oC/425oF/Gas Mark 7. Generously season the Fillet with sea salt and freshly ground black pepper.
Warm an oven proof pan on your hob. Add a little Beef Dripping to hot pan and once the fat is sizzling then place the fillet into the middle of the pan. Caramelise the Beef of on all sides, getting a nice brown crust forming, then transfer to the preheated oven and roast for 12-15 minutes.
If you are using a meat thermometer, you are looking for an internal temperature of 47-51oC.
Remove from the oven to rest for 15 minutes before carving.