SCOTCH BEEF FILLET STEAK WITH PUY LENTILS

SCOTCH BEEF FILLET STEAK WITH PUY LENTILS AND TOMATO CONFIT

SERVES: 2

PREP TIME: 15 MINS COOK: 30 MINS (plus extra for the confit)

SPECIAL

TIP You can buy tomatoes preserved and bottled in oil. INGREDIENTS 2 Scotch Beef PGI fillet steaks (150g each), lightly seasoned 100g 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 plus extra for the steaks

METHOD 1. Cook the lentils in unsalted boiling water for about 30 minutes or until tender then drain. 2. 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. 3. Whisk together all the dressing ingredients and stir into the lentil mixture.

FOR THE DRESSING 2 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 1 tsp honey, 1 small garlic clove (crushed), 1 tbsp coriander leaf (finely chopped) Baby salad leaves and fine French beans to serve

QUICK CONFIT TOMATOES 2 vines of cherry tomatoes 100 ml rapeseed oil 1 tbsp honey Juice from one lemon Seasoning

4. For the tomatoes, heat the oil with the honey and lemon juice, season well. Once the oil is warm place the tomatoes in and cook on a low heat for about 10 minutes. Skim off any residue from the surface. 5. While the tomatoes are cooking, heat a griddle pan over a high heat, lightly rub the steaks with a little oil and seasoning and place on the griddle, reduce the heat to medium and allow about 2 minutes each side for rare or 3 for medium. 6. 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.