Method

1. Allow eye fillet steaks to come to room temperature for about 25 minutes.
2. Preheat oven to 180°C. Line a rimmed oven tray with baking paper. Slice larger carrots lengthwise in half.
3. Transfer carrots to a lined tray and drizzle with 1 tbsp olive oil. Season with salt and pepper, toss to coat in oil, then arrange in a single layer. Roast carrots for 20–25 mins until golden and tender.
4. While the carrots are roasting, preheat a heavy-based pan over high heat. Pat steaks dry with a paper towel, drizzle with a bit of oil and season with a good pinch of salt and pepper.
5. Place steaks on the preheated pan and reduce heat to medium. Cook 3–4 mins on one side, then flip and cook another 3–4 mins.
6. Transfer steaks to a clean plate, cover loosely with foil and rest for 5 mins before serving.
7. Wipe out the pan, drizzle with the remaining 1 tbsp olive oil, and place over medium heat. Add garlic and cook for 1 min.  Add spinach and a pinch of salt and pepper, and cook a further minute until just wilted. Remove from heat, stir through lemon zest and juice to taste.
8. Serve steaks with roasted carrots, spinach and pesto.

Original recipe – Australian Beef