Roast Beef Made Easy: Pan-Sear and Oven-Roast

Wash the meat (the tenderloin or fillet), trim away any sinew, season with salt, and place it in a preheated skillet with oil.
Sear it lightly on all sides.
Then transfer it to the oven and roast until done.
Baste it with its juices every 10–15 minutes.
Roast until it reaches your preferred doneness, from medium-rare to well-done.
Remove the roast beef from the skillet once cooked, slice it thinly, and arrange it on a serving platter.
Serve boiled carrots sliced into rounds, canned green peas, or mashed potatoes as sides.