Cover the beef fillet with a light dab of olive oil or vegetable oil, then rub liberally with coarse ground black pepper, salt and some paprika (optional).
Cover with cling film and let sit for at least an hour to let the meat warm to room temperature and also to let the salt, pepper and oil mixture soak into the meat.
Add a drop of oil onto your griddle or frying pan and heat making sure that the pan is hot before frying the steaks.
Pan fry the meat to your liking. As a guide, for a 1-inch thick steak, fry for 2 minutes per side for rare, 3 minutes per side for medium and 4 minutes per side for well done.