Succulent Roasted Fillet and Rainbow Carrots

in the Whirlpool 6th SENSE oven.


For the Fillet:

  • 600g Beef Fillet, trimmed
  • Black Peppercorns
  • Sea Salt
  • Extra Virgin Olive Oil
  • 2 cloves fresh crushed garlic
  • A few sprigs of Fresh Rosemary
  • Baby potatoes

For the Rainbow Carrots:

  • Baby Rainbow Carrots
  • 2-3 Tablespoons Butter
  • 2 Tablespoons Honey
  • 1 Teaspoon Fresh Thyme
  • Chilli Flakes
  • Salt and Pepper to taste


For the Fillet:

1. Coat the fillet with extra virgin olive oil. 

2. Massage the crushed garlic into the fillet. 

3. Crush peppercorns in pestle and mortar until coarse. 

4. Pour pepper and sea salt evenly over the fillet. 

5. Put the fillet on a baking tray with seasoned baby potatoes and add a few sprigs of Rosemary 

6. Place in the Whirlpool 6th SENSE oven, together with the carrots. 

7. Roast for approximately 10 minutes for rare, 15 minutes for medium and 25 minutes for well done. 

8. Remove from the oven and rest in a warm place for 15 minutes. 

9. Slice, serve and enjoy!

For the Rainbow Carrots:

1. Melt butter, honey and thyme into a medium bowl 

2. Mix the carrots with melted butter mixture 

3. Toss carrots onto an oven tray and place into the Whirlpool 6th SENSE oven, together with the fillet. 

4. Roast until the carrots begin to caramelise (6-8min) 

5. Sprinkle with the dried chilli flakes as soon as it they come out of the oven. 

6. Serve and Enjoy!