Difficulty: Medium
Quickly scrape the carrots with a peeler. Wash under cold running water, slice into large rounds (fluted or plain), and set aside.
In a large skillet, melt the butter with caster sugar, stirring until lightly foamy. Avoid burning the butter or over-caramelizing the sugar—though Chef Hubert prefers a subtle caramel note for extra depth.
Heat sunflower oil in a frying pan. Season the flank steak with salt and pepper, then sear to your liking: rare, blue, or medium. Rest on a rack.
Prepare mustard butter by mixing 25% Dijon mustard into softened butter, shape into a sausage, and chill in the freezer.
Warm the rested steaks in a low oven, serve on hot plates, and top each with a slice of mustard butter. Finish with Vichy carrots and garnish with parsley.
Chef Hubert's Tip: Resting the meat ensures juicy results every time.
