Heat 3 tablespoons olive oil in a frypan over medium heat. Stir in pine nuts and cook until golden brown. Remove with a slotted spoon and drain on paper towels.
Place eschalots in the frypan. Cook and stir until tender, about 5 minutes. Mix in garlic and sundried tomatoes and cook 2 minutes. Remove frypan from heat, mix in pine nuts, breadcrumbs and parsley. Season with salt and pepper, and set aside to cool.
Slice the eye fillet lengthways across the top about 2/3 of the way through the meat to create a pocket. Spread stuffing into the pocket. Wrap the eye fillet with kitchen string to secure the stuffing and transfer to a baking tray. Rub the remaining olive oil over the surface of the meat. Season with salt and pepper.
Roast in the preheated oven for 15 minutes. Lower oven temperature to 180 degrees C and continue cooking for 20 minutes. Remove from oven and let the meat rest for 15 minutes before serving.