Grilled Bavette with truffle mayonnaise, cherry tomatoes and carrots

Here's how to make it

1. Preheat the oven to 200°c.
2. Mix the carrot pieces with olive oil, salt, pepper and fresh rosemary needles. Place on a baking sheet and roast for 25-30 minutes, or until tender and slightly crisp.
3. Mix the cherry tomatoes with olive oil, salt, pepper and fresh thyme leaves. Place them on a baking sheet and roast in the preheated oven for 15-20 minutes, or until they are soft and begin to burst open.
4. Sprinkle the bavette on both sides with salt and freshly ground black pepper. Rub lightly with olive oil.
5. Heat a grill pan or barbecue over high heat. Grill the bavette for about 3-4 minutes on each side for Medium-rare, or longer as desired.
6. Let the meat rest for a few minutes before slicing into thin slices.
7. Finally, arrange the slices of grilled bavette on a serving platter. Place the puffed cherry tomatoes and roasted carrots around the bavette.
8. Serve the bavette with truffle mayonnaise and garnish with additional fresh herbs, if desired. (Basil, oregano, pomegranate seeds.)

Enjoy your meal!