Fillet Steak in Creamy Lentil Sauce

with Fried Tomatoes and Parmesan

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Instructions

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1 Simmer

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.

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2 Fry steaks

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.

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3 Fry onion

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.

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4 Simmer

Add the garlic, cumin, drained Puy lentils and cooking cream. Simmer for 5 min.

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5 Add steak

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.

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6 Fry tomatoes

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.

Tips for fussy eaters

Serve with pasta or rice.

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

Steaks

Tenderloin steaks 400.00 Grams
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp

Sauce

Puy lentils 80.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Olive oil 1.00 Tbsp
Cumin powder 2.00 Grams
Cooking cream 100.00 ML
Baby spinach 40.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

To serve

Tomatoes 2.00 Pieces
Olive oil 1.00 Tbsp
Dried oregano 1.00 Grams
Salt 0.25 Tsp
Black pepper 0.10 Tsp
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

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.

photo

2 Fry steaks

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.

photo

3 Fry onion

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.

photo

4 Simmer

Add the garlic, cumin, drained Puy lentils and cooking cream. Simmer for 5 min.

photo

5 Add steak

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.

photo

6 Fry tomatoes

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.

Tips for fussy eaters

Serve with pasta or rice.

Pro tip

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

Ingredients

Number of people

Steaks

Tenderloin steaks 400.00 Grams
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp

Sauce

Puy lentils 80.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Olive oil 1.00 Tbsp
Cumin powder 2.00 Grams
Cooking cream 100.00 ML
Baby spinach 40.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

To serve

Tomatoes 2.00 Pieces
Olive oil 1.00 Tbsp
Dried oregano 1.00 Grams
Salt 0.25 Tsp
Black pepper 0.10 Tsp
Parmesan 30.00 Grams
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