Cote de boeuf

Bring a saucepan of lightly salted water to the boil and cook the carrots for 5 minutes, until tender. Remove with a slotted spoon or tongs and drain well, leaving the water on the boil. Add the beets to the water and cook for 20 minutes, until tender when pierced with a knife. Drain well and set aside.

Generously sprinkle sea salt and ground black pepper on both sides of the beef. Heat the oil in a frypan on high heat. Add the beef and cook for 4 minutes, until a golden crust develops. Turn over and cook for another 4 minutes for medium rare. Remove to a warm plate and cover with cooking foil to rest for 10 minutes.

Add the butter, herbs and garlic to the pan and cook for 1 minute until the butter has melted and is sizzling. Add the carrots and beets and cook for 2 minutes, shaking the pan often so the vegetables cook and warm evenly.