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
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.