Steaks with Carrots and Basil
Rinse basil, shake dry and strip leaves from stems. Finely chop about 3/4 of basil.
Peel carrots and cut diagonally into thin slices. In a pan, sauté carrots in hot clarified butter. Season with salt and pepper and add orange juice. Cover and simmer about 6 minutes. Remove lid and cook, stirring occasionally, until liquid has almost completely evaporated.
In a pan, sear steaks in very hot clarified butter, about 1 minute per side. Reduce heat to medium and cook 2-4 minutes more per side (depending on preference). Season with salt and sprinkle generously with freshly ground pepper. Remove steaks from pan, wrap in aluminum foil and let rest about 3 minutes.
Stir chopped basil into the carrots.
Place steaks on plates and serve carrots on the side. Garnish with remaining basil.