Wild Fork Ribeye Filet with Caramelized Cumin Roasted Carrots – Serves 2
Photo Credit: Wild Fork
Prep Time: 5 minutes Cook Time: 25 minutes
1.5 lbs Prime Beef Ribeye Filet, thawed
2 tbsp. olive oil
For Caramelized Cumin Roasted Carrots:
Qty 6-7 whole baby carrots with stems, peeled
1 tbsp. butter, unsalted
¼ cup water
½ Tsp. ground cumin
2 Tbsp. honey
To taste coarse sea salt
To taste freshly ground black peppercorns
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 the water evaporate and carrots caramelize.
*USDA recommends cooking beef to a minimum internal temperature of 145°F.