Peel, wash and halve or quarter the potatoes. Cook potatoes in salted water for 20-25 minutes until soft
Heat the oil in a coated pan. Brown the meat in it for 3-4 minutes. Season the meat with salt and pepper, place on a baking tray, pour over the roasting set and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes until medium heat.
Peel the carrots, leaving about 1 cm of the green, and wash them. Heat 1 tablespoon of butter in a wide saucepan. Add the carrots and sauté briefly. Add honey and 5 tablespoons of water, cover and cook for about 5 minutes. Remove the lid and let the stock boil down
Remove the meat from the oven, wrap it in aluminium foil and let it rest for about 10 minutes. Heat milk and 1 tablespoon butter. Drain the potatoes. Add the milk and mash with a potato masher until mashed. Season puree with salt, pepper and a little nutmeg
Wash the basil, shake dry. Cut leaves of 2 stems into fine strips and add to the carrots. Arrange fillet of beef, mashed potatoes and carrots and garnish with basil