Fillet Steak in Creamy Lentil Sauce

with Fried Tomatoes and Parmesan

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Low-Carb
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Low-Carb
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Instructions

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1 Simmer

Take the steaks out of the fridge and let sit in room temperature. Rinse lentils and place in a saucepan with 2.5 times covered with water. Bring to boil, then cover and reduce the ​temperature. Allow a gentle simmer for 15–20 minutes, until fully cooked.

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2 Fry steaks

Meanwhile, peel and mince onion and garlic. Heat oil in a pan over high heat. Fry the steaks on a very hot pan, on both sides for about 1 ½ minutes, until nicely browned. Transfer to a plate, and season with salt and pepper.

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3 Fry onion

Wipe the pan clean. Add a bit of oil and lower the temperature to medium. Fry onion for 5 minutes.

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4 Add and simmer

Add garlic and cumin. Stir. Then add the drained lentils and cream. Bring to a boil and reduce the temperature to low.

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5 Add and cook

Transfer the steaks back to the pan and cook in the lightly bubbling sauce for 5–7 minutes, or until cooked to your liking. Add spinach at the end and stir well. Season the sauce with salt and pepper to taste.

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6 Fry tomatoes

Finally cut tomatoes in half. Fry in a hot pan with oil for 3 minutes per side. Season with salt, pepper and oregano. Serve the steaks and the sauce with the fried tomatoes and grated parmesan.

Tips for fussy eaters

Cook some pasta shapes and serve with the creamy sauce and steak strips.

Pro tip

Cook the lentils in advance to save time on the day!

Rustic and creamy!

Cooking Time: 30 min

Cals 562 · Prot 48.6 · Carbs 18.7 · Fat 30.5

Ingredients

Number of people

Steak

Tenderloin steaks 400 Grams
Salt 0.50 Tsp

Sauce

Puy lentils 80.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Cumin powder 2.00 Grams
Cooking cream 150.00 ML
Baby spinach 40.00 Grams
Salt 0.25 Tsp

To Serve

Roma tomatoes 2.00 Pieces
Salt 0.25 Tsp
Black pepper 0.25 Tsp
Dried oregano 1.00 Grams
Parmesan 30.00 Grams

Rustic and creamy!

Cooking Time: 30 min

Cals 562 · Prot 48.6 · Carbs 18.7 · Fat 30.5

Instructions

photo

1 Simmer

Take the steaks out of the fridge and let sit in room temperature. Rinse lentils and place in a saucepan with 2.5 times covered with water. Bring to boil, then cover and reduce the ​temperature. Allow a gentle simmer for 15–20 minutes, until fully cooked.

photo

2 Fry steaks

Meanwhile, peel and mince onion and garlic. Heat oil in a pan over high heat. Fry the steaks on a very hot pan, on both sides for about 1 ½ minutes, until nicely browned. Transfer to a plate, and season with salt and pepper.

photo

3 Fry onion

Wipe the pan clean. Add a bit of oil and lower the temperature to medium. Fry onion for 5 minutes.

photo

4 Add and simmer

Add garlic and cumin. Stir. Then add the drained lentils and cream. Bring to a boil and reduce the temperature to low.

photo

5 Add and cook

Transfer the steaks back to the pan and cook in the lightly bubbling sauce for 5–7 minutes, or until cooked to your liking. Add spinach at the end and stir well. Season the sauce with salt and pepper to taste.

photo

6 Fry tomatoes

Finally cut tomatoes in half. Fry in a hot pan with oil for 3 minutes per side. Season with salt, pepper and oregano. Serve the steaks and the sauce with the fried tomatoes and grated parmesan.

Tips for fussy eaters

Cook some pasta shapes and serve with the creamy sauce and steak strips.

Pro tip

Cook the lentils in advance to save time on the day!

Ingredients

Number of people

Steak

Tenderloin steaks 400 Grams
Salt 0.50 Tsp

Sauce

Puy lentils 80.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Cumin powder 2.00 Grams
Cooking cream 150.00 ML
Baby spinach 40.00 Grams
Salt 0.25 Tsp

To Serve

Roma tomatoes 2.00 Pieces
Salt 0.25 Tsp
Black pepper 0.25 Tsp
Dried oregano 1.00 Grams
Parmesan 30.00 Grams
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