Whole Roasted Eye Fillet with Roasted Carrots, Honey and Thyme

Step 1 - Preheat your oven to 200°C.

Step 2 - In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, and a pinch of salt and black pepper. Rub the mixture all over the eye fillet roast.

Step 3 - Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the eye fillet roast and sear it on all sides until browned, about 2-3 minutes per side.

Step 4 - Add the butter to the skillet, and place the skillet in the preheated oven.

Step 5 - Add the chopped carrots to the bowl and toss them with honey, thyme, salt, and black pepper. Spread the carrots in a single layer on a baking sheet lined with parchment paper.

Step 6 - Roast the eye fillet and carrots in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized (you can insert a meat thermometer into the thickest part of the roast, 55-60°C indicates medium-rare readiness).

Step 7 - Once cooked to your liking, remove the skillet from the oven and let the roast rest for 10 minutes before slicing and serving. Serve the roasted carrots alongside the eye fillet roast and your favourite vegetables. Enjoy!