Doré poêlé et carottes Vichy

Golden pan and Vichy carrots

Preparation: 5 min


Total: 10 min

Preparation time: 5 min

Cooking time: 5 min

Portions: 2 persons



1 golden thread with skin
300gr carrots cut in julienne
1 branch of rosemary
30gr unsalted butter
4 c. with olive oil soup
Salt and pepper



  1.  Heat a pan with 2 tbsp of olive oil and butter until melted.
  2.  Add carrots and rosemary and cover with water.
  3.  Cover and cook over medium heat for 5 minutes (or until carrots are cooked). Taste and season.
  4.  While the carrots are being cooked, salt and pepper the golden steak.
  5.  Heat a pan with the remaining olive oil and cook the fillet over medium heat for 3 minutes on the skin side and 2 minutes on the flesh side.



Serve with a risotto or your favorite accompaniment. The flesh should be detached by itself with a fork when cooked. Decorate with herbs of your preference.

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