Pre-heat your oven to 200 degrees.
Place all of the spices and rosemary in either your pestle & mortar or a spice mill.
Pound them till ground.
Heat a grilling pan or frying pan until it's smoking.
Massage the whole fillet with some olive oil.
Seal the whole fillet in the pan.
The pan juices are going to be used to create your sauce so don't throw them away.
Once the fillet is well coloured roll it in the rub until it is well covered.
De-glaze your frying pan with 1/3 of a bottle of a good strong red wine.
Once all the alcohol has cooked off pour it over roughly chopped onion, cloves of garlic and rosemary in a roasting pan.
Add about a cup of water to prevent the sauce from drying out in the oven.
Place a rack in the roasting pan and put the meat which is covered in the rub on top of the rack.
Put in the oven for 20 minutes.
Remove meat after 20- 30 minutes and allow it to rest. Loosely cover the meat with a piece of tin foil to prevent it from drying out.
Slice up all your ingredients and arrange them on a plate.
Slice your fillet and place on top of the salad.
Reduce roasting sauce, add either a teaspoon of cranberry or redcurrant jelly (optional) and pour over your meat.
For more of Janice Tripepi
's recipes click here