First preheat your oven to 220℃ / 428℉
Add the olive oil, all the spices and crushed garlic to an ovenproof baking dish. Mix and add the fillet. Coat the fillet with the rub (generously - almost creating a crust on the fillet)
Roast for 25 minutes (if you prefer medium-rare) but if it's a longer/thinner fillet then only roast for 20mins. Halfway through the cooking process you'll baste the fillet, with the liquid that was released during the cooking process.
Once cooked, place the fillet in a serving dish of your choice and cover with foil - allow to rest for at least 15mins, then carve against the grain.
If you'd like for the gravy to be a bit thicker: add the gravy to a small saucepan and bring to a simmer. Mix 1 tbsp cornstarch with 1 tbsp water and add the mixture to the sauce. Reduce the heat and cook until the sauce starts to thicken. Salt to taste and there's your beef gravy!
