Remove the steaks from the fridge 20-30 min prior to cooking. Rinse Puy lentils. Bring a large pot of water to a boil. Once boiling, reduce the heat to low, add the lentils and simmer for 20-25 min or until tender. Drain once tender.
Meanwhile, pat the steaks dry with kitchen paper. Heat oil in a pan over high heat. Once hot, add the steaks and fry them for 2 min on each side until well browned. Transfer the steaks to a plate (reserve the pan) and leave them to rest for 10 min. Once rested, season generously with salt and pepper.
Meanwhile, peel and chop onion. Peel and finely chop garlic. Wipe the pan clean with kitchen paper and return it to a medium-low heat with a drizzle of olive oil. Once hot, add the onion and cook for 5-6 min or until softened.
Add the garlic, cumin, drained Puy lentils and cooking cream. Simmer for 5 min.
Return the steaks to the pan with any meat juices from the plate. Simmer the steaks in the sauce for 5 min. Add the spinach and season with salt and pepper to taste.
Meanwhile, slice the tomatoes in half. Heat a second pan with a drizzle of olive oil over high heat. Fry the tomatoes for 3 minutes on each side. Sprinkle with oregano, salt and pepper. Grate Parmesan. Serve the steaks and the sauce with the fried tomatoes. Top with the grated Parmesan.
Serve with pasta or rice.
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
Rustic and creamy!
Cooking Time: 30 min
Cals 562 · Prot 48.6 · Carbs 18.7 · Fat 30.5
Remove the steaks from the fridge 20-30 min prior to cooking. Rinse Puy lentils. Bring a large pot of water to a boil. Once boiling, reduce the heat to low, add the lentils and simmer for 20-25 min or until tender. Drain once tender.
Meanwhile, pat the steaks dry with kitchen paper. Heat oil in a pan over high heat. Once hot, add the steaks and fry them for 2 min on each side until well browned. Transfer the steaks to a plate (reserve the pan) and leave them to rest for 10 min. Once rested, season generously with salt and pepper.
Meanwhile, peel and chop onion. Peel and finely chop garlic. Wipe the pan clean with kitchen paper and return it to a medium-low heat with a drizzle of olive oil. Once hot, add the onion and cook for 5-6 min or until softened.
Add the garlic, cumin, drained Puy lentils and cooking cream. Simmer for 5 min.
Return the steaks to the pan with any meat juices from the plate. Simmer the steaks in the sauce for 5 min. Add the spinach and season with salt and pepper to taste.
Meanwhile, slice the tomatoes in half. Heat a second pan with a drizzle of olive oil over high heat. Fry the tomatoes for 3 minutes on each side. Sprinkle with oregano, salt and pepper. Grate Parmesan. Serve the steaks and the sauce with the fried tomatoes. Top with the grated Parmesan.
Serve with pasta or rice.
Cook the lentils in advance to save time on the day!
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