Braised Beef with Glazed Carrots

For the beef and carrots: Rinse the carrots and trim the green tops. Peel the onion and finely chop. Peel the garlic and cut in half.

 Heat 1 tablespoon of the butter in a small saucepan. Add the onion and garlic, and cook until translucent. Add the peppercorns, 1 pinch of salt and the wine. Bring to a simmer. 

For the beef: Rinse the beef, pat dry and cut into 8-12 slices. Heat the oil in a skillet. Add the beef and sear until golden on all sides. Remove and place in the sauce mixture. Simmer over low heat until no longer pink.

For the carrots: Heat the remaining butter in a skillet. Add the carrots and cook until just starting to soften. Season with salt to taste and add the honey. Cook until the carrots are tender and lightly caramelized. Serve with the green tops if desired.