Preheat oven to 200ºC. Steam the carrots until tender. Heat the maple syrup, butter and smoked paprika in a large pan then fry the carrots for 5 minutes until glazed, then season with salt and pepper.
Boil the chicken stock and wine in a medium saucepan over a high heat until reduced by half, then whisk in the cheese until smooth.
Season the steaks with salt and pepper, then drizzle with the extra virgin olive oil. Cook on a hot barbecue grill for 8 minutes, turning several times, until medium-rare. Set aside to rest for 3 minutes.
Top with the herbs, then carve and serve with carrots, emulsion and seeds.