In a bowl mix the Freshly ground Black Pepper, a little salt and the olive oil together. Rub all over the meat.
Roast the meat whole in the centre of a preheated 200°C oven for about 25 minutes for medium-rare. Remove from heat and allow to rest. (The roast will continue cooking a little while resting, so don't be tempted to put it back in the oven.)
Place the cream, milk and honey, mustard and KNORR Vegetable Stock Pot in a saucepan. Heat gently until sauce starts to thicken. Stir in the Amarula liqueur. Season (to taste) with Sea Salt and Freshly ground Black Pepper. Serve drizzled over the sliced fillet.