Grilled beef steaks with orange lentils and bearnaise sauce
Healthy lentil salad topped with New Zealand's finest
Serves
6
Prep Time
15 mins
Cook Time
40 mins
Delicious steak perfectly paired with creamy bearnaise sauce and the sharp, citrus of the orange lentils.
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ShareIngredients
6 Quality Mark beef steaksi
1/2 cup lentils
2 and 1/2 cups vegetable stock
1/2 shalloti
peeled1/2 tsp ground mace
1/2 cup orange juice
2 oranges
peeled and diced, reserve the rind
1/2 shalloti
finely diced2-3 peppercorns
2 Tbsp white wine vinegar
2 Tbsp water
125g butter
melted2 eggs yolks
1 Tbsp chopped tarragon
1 Tbsp chervil
Method
Season the steaks with salt, pepper and oil.
Heat a heavy-based frying pan or grill until very hot.
Add the steaks and cook to your liking, turning once. (For example, a 3cm thick sirloin steak requires approx 10 minutes total cooking time.)
Rest for 2-3 minutes before serving.
Simmer the lentils in the stock with the shallot or onion, mace, orange juice and rind for 40 minutes until they are chewy-tender and all the stock has been absorbed.
Remove the shallot or onion, and orange rind.
Toss in the orange wedges and season with salt and pepper.
Put the shallots, peppercorns, vinegar and water in a saucepan and simmer over a low heat until reduced to 2 tablespoons of liquid. Drain.
Melt the butter.
Mix the egg yolks with the strained, reduced vinegar in a double saucepan or heat-proof bowl. Place over a saucepan of simmering water (bain-marie) and gradually whisk in the melted butter to make a thick sauce.
Stir in the chopped herbs.
Season with salt and pepper and a squeeze of lemon juice.
