Rib-eye steak with cream carrots

Ingredients for Rib-eye steak with cream carrots

Instructions for Rib-eye steak with cream carrots

To prepare the Rib-eye steak with cream carrots recipe, please follow these instructions:

Peel the carrots. And continue so gaily with the peel on, creating long carrot ribbons. Of course you can also just carve them into slices, so they must just have a slightly longer cooking time. Set the cream to simmer in a small saucepan with grated lemon zest, salt and pepper. When it is tyknet to the proper consistency, invert the carrot ribbons in and some gruel is with in a few minutes. They may well still be a little crisp. Just before serving, invert the fresh dill in the sauce. Heat a little butter on a tefal pan and FRY steaks approximately 3 minutes per side, depending on thickness. Season them with sea salt and crushed peppercorns and let them rest wrapped in approximately 10 minutes before serving. Server the steaks with the cream boiled carrots and potatoes at will.