Trim the fillet of fat and sinew and slice into thick 3 – 4cm thick slices from the middle of the fillet.
Place these steaks on a shallow plate and add olive oil, salt and freshly ground black pepper. Toss well until the steaks are coated with oil.
Panfry or barbecue at moderate to high heat for 3 minutes each side, less or more depending on how you like your steak.
Remove from the pan and serve. Good with mustard.