burger-thursday-badge
favourite

Sirloin steak with puy lentil and puffed barley risotto

Rich and wintery steak recipe

6 - 8

Serves

15 mins

Prep Time

1 hr 15 mins

Cook Time

Andrew Clarke

Recipe author

Andrew Clarke

This rich, wintery dish is classic Andrew Clarke - bold, elegant, and delicious. The recipe sees sirloin steak paired with puy lentils and a puffed barley 'risotto' which includes bacon, mushrooms, and butternut squash.

This hearty dish can be easily adapted to a regular risotto by switching the grains for rice, though we would recommend Vialone Nano rice and adjusting the cooking time.

Recipe courtesy of Greenlea Butcher Shop.

This rich, wintery dish sees sirloin steak paired with puy lentils and a puffed barley 'risotto' which includes bacon, mushrooms, and butternut squash. This hearty dish can be easily adapted to a regular risotto by switching the grains for rice, though we would recommend Vialone Nano rice and adjusting the cooking time.

Rate this recipe

Share

High Iron

High Protein

Ingredients

Beef

arrow

4 x 250g Quality Mark sirloin steaks

i

arrow

sea salt

to season

arrow

black pepper

to season

arrow

oil

for frying

Lentil and barley risotto

arrow

½ buttercup squash

diced

arrow

200g streaky bacon

thick cut

arrow

200g button mushrooms

i

arrow

3 large onions

arrow

80g butter

arrow

80ml canola oil

arrow

5 garlic cloves

thinly sliced

arrow

1 carrots

½ cm diced

arrow

1 Tbsp chopped fresh rosemary

arrow

1 Tbsp chopped fresh thyme

arrow

1 cup French puy lentils

arrow

150ml white wine

arrow

1.3L beef stock

arrow

1 cup pearl barley

i

puffed

arrow

½ cup quinoa

arrow

1 Tbsp brown sugar

arrow

50g flat-leaf parsley

chopped

Method

To prepare squash, bacon and mushrooms

Lentils and barley risotto

For the steak

To serve

1

Dice the butternut into 1.5cm cubes.

2

Cut the bacon in lardons and pan fry until golden, but not crispy, remove from the pan leaving the fat behind, add in the diced butternut and saute until just tender, set aside with the bacon.

3

Halve the mushrooms and saute in a hot pan with a little oil and butter, season and set aside.

Nutrition Information per Serving (591g)

This recipe is based on 8 serves.

Energy

2975kJ (711 kcal)

Protein

44.5g

Total Fat

34.6g

Saturated Fat

10.9g

Carbs

46.3g

Dietary Fibre

12.1g

Sodium

1001mg

Iron

6.4mg

Zinc

5.8mg

Vitamin B12

0.9µg