Recipe: Ribeye Filetwith Caramelized Cumin Roasted Carrots
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Paired with a simple, but delicious side dish, our ribeye filet is the star of the show, with perfect tenderness, and a rounded flavor that hits all the right notes. Serves - 2 .
Ingredients
-
For Steaks:
Qty -
Prime Beef Ribeye Filet, thawed
1.5 lbsQty 1.5 lbs$26.96 -
Olive Oil
Qty 2 Tbsp. -
For Caramelized Cumin Roasted Carrots:
Qty -
Whole Baby Carrots with Stems, peeled
Qty 6-7 -
Butter, unsalted
Qty 1 Tbsp. -
Water
Qty ¼ Cup -
Ground Cumin
Qty ½ tsp. -
Honey
Qty 2 Tbsp. -
Coarse Sea Salt
1 bottleQty To Taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To Taste$5.78
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 internal temperature reaches 135°F-140°F for medium-rare.*
- 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.
*USDA recommends cooking beef to a minimum internal temperature of 145°F.