Pan-Seared Faux-Filet with Classic Herb Butter and Roasted Vegetables

1.Prepare the Herb Butter: In a small bowl, combine the softened butter, parsley, thyme, minced garlic, salt, and pepper. Mix thoroughly until well combined. Lay the mixture onto a piece of plastic wrap or parchment paper and roll it into a tight log. Twist the ends to seal and refrigerate for at least 30 minutes to firm up.

2.Prepare the Vegetables: Preheat the oven to 200°C. Toss the potatoes and carrots with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer.

3.Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, flipping halfway through, until the potatoes are tender and the carrots are slightly caramelized.

4.Prepare the Steaks: Pat the faux-filet steaks completely dry with paper towels. Season both sides generously with coarse sea salt and freshly ground black pepper.

5.Sear the Steaks: Heat 2 tablespoons of olive oil in a heavy-bottomed skillet (cast iron is ideal) over high heat until shimmering and just starting to smoke. Carefully place the steaks in the hot skillet, ensuring not to overcrowd the pan.

6.Cook the Steaks: Sear for 3 to 4 minutes per side for medium-rare (internal temperature of 57°C), or adjust time for desired doneness. For the last minute of cooking, reduce the heat slightly and add two thin slices of the chilled herb butter to the pan. Tilt the pan and use a spoon to baste the melting butter over the steaks repeatedly.

7.Rest the Steaks: Remove the steaks from the pan and place them on a cutting board. Tent loosely with foil and let them rest for 5 to 10 minutes. This is crucial for retaining the juices.

8.Serve: Slice the rested steaks against the grain, if desired, or serve whole. Top each steak immediately with a generous slice of the remaining cold herb butter, allowing it to melt over the hot meat. Serve alongside the roasted potatoes and carrots.