Ingredients
- 1 bunch baby carrots, trimmed and peeled
- 6 baby beetroot
- 2 rib eye steaks, about 300g each
- 1 tablespoon light olive oil
- 50g butter
- 3 small sprigs thyme
- 3 small sprigs rosemary
- 2 garlic cloves, roughly chopped
Method
Bring a saucepan of lightly salted water to the boil and cook the carrots for 5 minutes, until tender. Remove with a slotted spoon or tongs and drain well, leaving the water on the boil. Add the beets to the water and cook for 20 minutes, until tender when pierced with a knife. Drain well and set aside.
Generously sprinkle sea salt and ground black pepper on both sides of the beef. Heat the oil in a frypan on high heat. Add the beef and cook for 4 minutes, until a golden crust develops. Turn over and cook for another 4 minutes for medium rare. Remove to a warm plate and cover with cooking foil to rest for 10 minutes.
Add the butter, herbs and garlic to the pan and cook for 1 minute until the butter has melted and is sizzling. Add the carrots and beets and cook for 2 minutes, shaking the pan often so the vegetables cook and warm evenly.
