Fillet Steak with Puy Lentils and Tomato Confit
QUICK CONFIT TOMATOES
2 vines of cherry tomatoes
100 ml rapeseed oil
1 tbsp honey Juice from one lemon
FOR THE PUY LENTIL SALAD
100 g puy lentils
1 shallot, finely diced
1 small aubergine, cut in small dice
1 medium courgette, cut in small dice
6 chestnut button mushrooms, thinly sliced
2 tbsp olive oil
FOR THE DRESSING
2 tsp Dijon mustard
1 tbsp red wine vinegar
2 tbsp olive oil
1 tsp honey
1 small clove garlic, crushed
1tbsp coriander leaf, finely chopped (or flat leaf parsley if you'd prefer)
2 x 150g Scotch Beef PGI fillet steaks, lightly seasoned
For the Quick Confit Tomatoes
- Heat the oil with the honey, lemon juice and season well.
- Once the oil is warm place the tomatoes in and cook on a low heat for 10 minutes.
- Skim off any residue from the surface and serve.
For the Puy Lentils and steak
- Cook the lentils in unsalted boiling water for about 30 minutes or until tender. Drain.
- Meanwhile heat the oil in a shallow pan, fry the shallot for a minute or two before adding the aubergine, stir quickly so that the aubergine takes up the oil evenly and cook gently for about 8 minutes until the vegetables start to soften then add the courgette and mushrooms and cook for a further 4 or 5 minutes until all are tender. Remove from the heat and add to the drained lentils once they are ready.
- Whisk together all the dressing ingredients and stir into the lentil mixture.
- Cook the steaks simply griddled by heating the griddle pan over a high heat, put on the steaks, reduce the heat to medium and allow about 2 minutes each side for rare or 3 for medium.
Serve each steak sliced in half, on top of the lentils with a spoon of the tomato confit and some baby salad leaves or lightly steamed fine French beans.