Recipe:Ribeye Filet
with Caramelized Cumin Roasted Carrots
- 30 minutes
Serves 2 - 4.
Ingredients
-
Prime Boneless Beef Ribeye Filet
1.5 lbs -
Olive Oil
Qty 2 Tbsp.Add to Basket -
Butcher’s Salt & Pepper
1 -
Whole Baby Carrots with Stems, peeled
Qty 6-7Add to Basket -
Butter, unsalted
Qty 1 Tbsp.Add to Basket -
Water
Qty 1/4 CupAdd to Basket -
Cumin
Qty 1/2 tspAdd to Basket -
Brown Sugar
Qty 2 Tbsp.Add to Basket
Cooking
Instructions
- 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 it reaches an internal temperature of 135°F-140°F* (medium rare).
- Carrots: In a medium skillet, heat butter over medium heat. Add carrots, water, season with salt and pepper, cumin and brown sugar. Cover and cook for 10 minutes. Uncover and let water evaporate and carrots caramelize. *USDA recommends cooking beef to a minimum internal temperature of 145°F.