Seared Sirloin with Italian Style Lentils

FOR THE BASIL CREAM

2 tbsp crème fraîche

2 sprigs basil, very finely chopped, almost pulverised, plus extra to serve

Black pepper

TO ADD TO THE LENTILS

8 sunblush tomatoes in oil from a jar or the deli counter, sliced, plus a tablespoon of the oil

1 small pack chargrilled mixed Mediterranean vegetables, sliced thinly

Juice and zest of ½ a lemon

50g feta cheese, finely cubed

1 tbsp roughly chopped parsley (optional)

2 x 150-200g Scotch Beef PGI sirloin steaks

1 clove garlic, crushed

250g pack pre-cooked microwaveable puy lentils