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Fillet Steak with Puy Lentils and Tomato Confit

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For a simple, healthy and delicious midweek meal try this fillet steak with puy lentils recipe. Serve with tomato confit and baby leaves.

How to cook & Ingredients

15 minutes
30 minutes (plus extra for the confit)
Serves 2

Ingredients 

QUICK CONFIT TOMATOES

2 vines of cherry tomatoes

100 ml rapeseed oil

1 tbsp honey Juice from one lemon

Seasoning

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)

STEAKS

2 x 150g Scotch Beef PGI fillet steaks, lightly seasoned

Cooking Method

For the Quick Confit Tomatoes:

  • Heat the oil with the honey, lemon juice and season well.

    1
  • Once the oil is warm place the tomatoes in and cook on a low heat for 10 minutes.

    2
  • Skim off any residue from the surface and serve.

    3

For the Puy Lentils and steak:

  • Cook the lentils in unsalted boiling water for about 30 minutes or until tender. Drain.

    1
  • 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.

    2
  • Whisk together all the dressing ingredients and stir into the lentil mixture.

    3
  • 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.

    4

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Serving Suggestion

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.

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