Recipe

Pepper-crusted beef with lentils

Pepper-crusted beef with lentils; no Sichuan pepper? Double the black pepper.

Mar 31, 2009 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Pepper-crusted beef with lentils
  • 50 gram piece parmesan, coarsely grated
  • 4 x 160g (about 2cm thick) beef eye-fillet steaks
  • 2 tablespoon olive oil
  • 2 tablespoon whole black peppercorns
  • 2 tablespoon whole sichuan peppercorns
  • 1 small brown onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 x 400g can brown lentils, rinsed
  • 400 gram can cherry tomatoes
  • 1/4 cup chicken stock
  • 1/4 cup shredded basil
  • mixed green salad, to serve

Method

Pepper-crusted beef with lentils
  • 1
    Preheat oven to 220°C/200°C fan forced. Using a pencil, draw 4 x 8cm circles on a piece of baking paper. Grease a baking tray, then place paper, pencil-side down, on tray. Divide parmesan equally onto prepared circles; spread to cover. Bake for 3-4 minutes or until melted. Cool until cheese sets.
  • 2
    Meanwhile, drizzle beef with half the oil; season with salt. Using a mortar and pestle, pound combined peppercorns gently until coarsely ground. Sprinkle edge of each steak with pepper to lightly coat.
  • 3
    Heat a char-grill pan over moderate heat. Add beef. Cook for 1-2 minutes each side or until browned and seared. Transfer to a baking tray. Bake for 5 minutes for medium or until cooked to your liking. Cover with foil. Rest for 5 minutes.
  • 4
    Add remaining oil to a large frying pan over moderate heat. Add onion. Cook and stir for 2 minutes or until softened. Add garlic, lentils, tomato and stock. Bring to the boil. Reduce heat. Simmer, uncovered, stirring occasionally, for 3-4 minutes or until thickened slightly. Remove from heat. Stir in basil. Season. Spoon lentil mixture onto serving plates. Top with beef and parmesan crisps. Serve with salad.

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