Want to oven roast a whole fillet? Here’s how to get it right, step by step.

Fillet:

1. For the fillet, sprinkle the salt in the bottom of a roasting tin, covering it completely. Melt the butter with the garlic over low heat in a small saucepan.
   
2. Pat the fillet dry with paper towels and brush with the garlic butter.
   
3. Roll the fillet in the finely chopped herbs, coating it completely.
   
4. Put the fillet on the bed of salt. Brush the top with more garlic butter. Grill the fillet for 7–10 min.
   
5. Remove the roasting tin from the oven and turn the fillet. Brush with garlic butter again and grill for another 7–10 min.
   
6. Remove from the oven and transfer the fillet to a serving platter. Leave the meat to rest for 10 min. before cutting into 2 cm thick slices. 
7. Serve with crown chips and gourmet sauces.
   

Chips:

1. To make the chips, cut the potatoes into 5 mm thick slices and cut each slice into the shape of a crown.
   
2. Heat enough oil for deep-frying in a saucepan.
   
3. Fry the chips until done but not browned. Drain.
   
4. Just before serving, fry again in hot oil until golden.
   

Preheat the oven grill and put the rack in the centre of the oven.