Preheat the oven to 180°C (350°F).

Peel 4-5 small carrots and place them on a baking tray.

Drizzle with 1 tablespoon olive oil and 1 tablespoon honey.

Season with salt and black pepper to taste.

Toss to coat the carrots evenly.

Bake for 20–25 min, until the carrots are tender and caramelized.

Peel 500g potatoes and cut them into large chunks.

Boil them in salted water for about 15–20 min, until tender.

Drain the water and mash the potatoes.

(Optional) For extra smooth mashed potatoes, put the cooked potatoes through a potato press before mashing.

Add 100 ml milk, 30g butter, a pinch of nutmeg, and season with salt and black pepper to taste.

Mix until smooth and creamy.

Season 2 beef steaks (about 200g each) generously with salt and black pepper on both sides.

Heat a pan over high heat and add 1 tablespoon olive oil.

Sear the steaks for 2–3 min on each side (depending on your preferred doneness).

Add 1 tablespoon butter, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme to the pan.

Baste the steaks with the herb-infused butter for extra flavor.

Remove the steaks from the pan and let them rest for 5 min.

Slice the steak and plate it with the mashed potatoes and caramelized carrots.

Garnish with fresh herbs if desired.

Serve immediately.