Beef Steak with Charred Carrot, Miso and Orange Sauce, served with Creamy Millet and Roasted Broccoli

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the beef steaks dry with paper towels and season both sides with 4 g salt and 2 g black pepper. Let them rest at room temperature for 15 minutes while you prepare the other components.

2. 2

   Place the carrots on a small sheet pan or in an oven-safe skillet. Toss them with 15 ml (1 tbsp) olive oil, a pinch of salt, and half of the thyme. Roast at 220°C / 425°F for 20 to 25 minutes, until deeply browned around the edges and tender in the center.

3. 3

   On another tray, toss the broccoli with 15 ml (1 tbsp) olive oil, 2 g salt, and 1 g black pepper. Roast at 220°C / 425°F for 18 to 22 minutes, turning once, until browned and lightly crisp at the tips.

4. 4

   While the vegetables roast, toast the millet in a medium saucepan over medium heat for 2 minutes, stirring often. Add the beef broth or water and bring to a boil. Lower the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed.

5. 5

   Uncover the millet and add the heavy cream, 15 g butter, half of the chopped garlic, and a pinch of salt. Cook 2 more minutes over low heat, stirring, until creamy. Keep warm.

6. 6

   Transfer the roasted carrots to a blender with the orange juice, orange zest, white miso, and sherry vinegar. Blend until very smooth. If needed, add 1 to 2 tablespoons of water to adjust the texture.

7. 7

   Heat a large heavy skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil. When hot, sear the beef steaks for 3 to 4 minutes per side for medium, or until the center reaches 63°C / 145°F. Adjust by 1 minute less per side for a rarer doneness or 1 to 2 minutes more per side for a more cooked finish.

8. 8

   Reduce the heat to medium. Add the shallot, the remaining garlic, and 20 g butter to the skillet. Cook for 1 minute, scraping up the browned bits. Stir in the carrot, miso, and orange sauce and cook for 2 to 3 minutes until slightly thickened and fully heated through.

9. 9

   Return the steaks to the skillet and spoon the sauce over them for 1 minute to glaze them gently. Taste and adjust with the remaining salt and black pepper if needed.

10. 10

    Serve a base of creamy millet on each plate. Place the beef steak on top or alongside, spoon over the charred carrot, miso, and orange sauce, and finish with the roasted broccoli and a few extra thyme leaves if desired.