Peppered Fillet Steak with two way Carrots

4 Fillet Mignon Steaks, about 110g each

400 g Carrots, peeled and sliced

8 Baby Carrots, peeled

50g Caster Sugar

5-6 Star Anise

50g Unsalted Butter

1 Lemon

1 Shallot, peeled and diced finely

1 Tbsp Rapeseed Oil

100 ml Red Wine

100ml Port

250ml Veal Stock

Sea Salt and freshly Ground Black Pepper

2 Rosemary Sprigs

20g Unsalted Butter

To make the Carrot Puree

Place the sliced Carrots in a pan with about half a cup of water and 50g of Butter

Bring to the boil

Once boiling reduce to a simmer and cover with a lid

Cook until tender, about 12 minutes

Once cooled a little, using a slotted spoon, transfer to a Food Blender

Care, retain the cooking liquid at this stage

Blend until a smooth Puree, adding the Lemon Juice and a little more of the cooking liquid to achieve the right consistency

Season to taste

If there is too much liquid, return to a pan and simmer gently until you can see the bottom of the pan when you swipe a spoon across

For the Carrots Vichy

Place the Baby Carrots in a small frying pan with the Sugar, Butter and Star Anise

Cover with Water

Bring to the boil and then simmer until the Carrots are cooked

Remove the Star Anise

For the Red Wine Jus

Add the Shallots to the pan with the Rapeseed Oil

Cook over a medium heat until the Shallots are golden

Add the Red Wine and Port and simmer until reduced by half

Add the Veal Stock and Rosemary and simmer again until reduced by a minimum of half

Season to taste

Pass through a sieve to remove the Shallots and Rosemary

Return to the pan and continue to simmer gently before serving