Juicy Scotch Fillets with Honey Carrots

How to make Juicy Scotch Fillets with Honey Carrots

Prep Time: 10 minutes        |        Cook Time: 16 - 18 minutes        |        Serves:  2

Ingredients

• 2 Jindurra Station beef scotch fillet steaks
• 2 sprigs of rosemary
  
• 2 cloves of garlic
• 250g baby carrots
  
• 50g Pure Valley butter
• 2 tbsp Bramwells honey
  
• 2 tbsp Pure Vita vegetable oil
• Salt and pepper to taste

Method

1. Take steak out of fridge 10 minutes prior to cooking to bring to room temperature for better results.
2. Heat a frypan over medium-high heat. Pour a drizzle of oil in the pan and swirl it around to coat evenly.
3. Season both sides of the steak with salt and pepper (pepper optional).
4. Place the steak in the pan and cook for approximately 3 minutes per side, for a medium cook (time will vary on size and thickness of steak).
5. Add butter, garlic cloves and rosemary sprigs and once the butter melts, baste steak for 1-2 minutes.
6. Remove steak, garlic and rosemary from pan and place on a wire rack over a plate and rest for 5 minutes, leaving the pan on low heat.
7. Return the steak to the pan for 1-2 minutes a side to bring back to temperature.
8. While the steak is cooking, heat another fry pan over medium heat. Wash and quarter the baby carrots lengthways.
9. Add a drizzle of oil to the pan then add the carrots and fry for 2 minutes. Add ½ cup of water to the pan and continue to cook until water has almost completely evaporated (approximately 3-4 minutes).
10. Add the honey and toss to coat for 1-2 minutes.
11. Serve alongside the steak.

Tip: You can prepare the carrots in advance and warm when ready to serve.