Ribeye Filet With Cumin Roasted Carrots | Wild Fork
Pan-sear ribeye filets and serve with caramelized cumin-roasted carrots for a restaurant-quality plate. Get the full ribeye and sides recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wildforkfoods.com.
Ingredients
- 1 1/2 lbs. Boneless Beef Ribeye Filets, thawed
- to taste WFF Coarse Sea Salt
- For Steaks:
- 2 Tbsp. Olive Oil
- WFF Butcher’s Salt and Pepper, to taste
- Freshly Ground Black Peppercorns, to taste
- For Caramelized Cumin Roasted Carrots:
- 6-7 Whole Baby Carrots with Stems, peeled
- 1 Tbsp. Butter, unsalted
- ¼ Cup Water
- ½ tsp. Cumin
- 2 Tbsp. Honey
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