BBQ RIB EYE - Angus Reserve

Ingredients

• 4 x 300g Angus Reserve rib eye cutlets
• sea salt flakes
• freshly-ground black pepper
• ¼ cup extra virgin olive oil
• 8 carrots, peeled
• 2 tbsp unsalted butter
• ¼ cup honey
• 2 tsp cider vinegar
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon
• pinch ground cloves
• ¼ bunch thyme leaves
• 2 bunches broccolini
• 2 lemons, zest finely-grated, juiced
• 2 cloves garlic, minced
• ¼ bunch parsley, finely-chopped
• 1 tbsp tomato ketchup
• 1 tsp Dijon mustard
• 1 tsp capers, finely chopped
• 2 eschalots, very finely diced
• 2 sprigs parsley, chopped
• ¼ bunch chives, finely sliced
• 2 sprigs tarragon leaves
• 1 tsp dried marjoram
• 1 tsp dried dill
• 1 clove garlic, minced
• 2 anchovy fillets, chopped
• 1 tsp ground white pepper
• 2 tsp fine salt
• ¼ tsp ground chillies
• ¼ tsp curry powder
• ¼ tsp sweet paprika
• 1 tbsp brandy
• 1 tsp Worcestershire sauce
• 2 lemons, zested
• 250g unsalted butter, softened