Ribeye Filet with Caramelized Cumin Roasted Carrots
Easy
Prep Time 15 MinCook Time 30 MinServings 2-3
Ribeye Filet with Caramelized Cumin Roasted Carrots
INGREDIENTS
Olive oil 2 tbsp.
whole baby carrots with stems, peeled 6-7
butter, unsalted 1 tbsp.
water ¼ cup
ground cumin ½ tsp.
honey 2 tbsp.
coarse sea salt to taste
freshly ground black peppercorns to taste
LET'S GET COOKING!
Preheat oven to 400°F. Season steaks with olive oil, salt and pepper.
Heat oil in an oven- proof skillet over medium high heat.
Sear steaks for 4 minutes on each side and transfer to oven. Roast for 8-10 minutes or until desired doneness.
In a medium skillet, heat butter over medium heat. Add carrots and water. Season with salt and pepper, cumin and honey. Cover and cook for 10 minutes. Uncover and let water evaporate and carrots caramelize.