Fillet Steak with Puy Lentils and Tomato Confit

For the Quick Confit Tomatoes:

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

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

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• Skim off any residue from the surface and serve.

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For the Puy Lentils and steak:

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

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• 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.

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

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• 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.

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