Fillet Steak with Sage Carrots

For the fillet steak with sage carrots, peel the carrots with an asparagus peeler. Peel the garlic cloves and press them. Wash sage leaves, rub dry and cut into fine strips.

For the herb butter, wash the herbs, dry them if necessary and chop finely. Mix the soft butter with the lemon zest and juice, as well as the herbs.

Take the steak out of the refrigerator early, preheat the oven to 120 degrees. Put 2 plates in the oven with it to warm. Spread a large piece of aluminum foil with half of the soft herb butter and place 2 sage leaves on top.

Heat the olive oil in a casserole dish and brown the meat on all sides. Place on the aluminum foil, spread with the rest of the herb butter and again place 2 sage leaves on top, wrap tightly and place in the oven.

Wipe out the oil, for the carrots now heat the butter and lemon oil in the saucepan over medium heat. Add in the carrots, garlic and sage strips, sauté, pour on a little water, cover and simmer with the lid closed until the carrots are just about al dente. Season with salt and pepper.

Arrange the meat on the preheated plate, pour butter from the aluminum foil over it, season with fresh pepper. Decorate with small sage leaves, add carrots and serve.

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