Beef salad with lentils

    1 hour 20 minutes

    Fibre-rich lentils add to this filling salad that will satisfy the meat-eaters in your family. The horseradish cream contributes a nice tangy bite to the dish.

    3 people made this

    Serves: 4 

    • 1 tablespoon whole–grain mustard
    • 6 tablespoons olive oil
    • generous pinch of ground black pepper
    • 2 beef steaks (about 500 g in total)
    • 1 cup (200 g) green lentils
    • 1 small sprig rosemary
    • 300 ml salt–reduced beef stock
    • 2 medium carrots (about 250 g), diced
    • 1⁄2 teaspoon salt
    • freshly ground black pepper
    • 3 tablespoons red wine vinegar
    • 1 tablespoon chopped fresh thyme leaves
    • 4 tablespoons whipping cream
    • 2 teaspoons horseradish
    • 100 g (4 oz) small green lettuce leaves
    • 3 tablespoons finely chopped chives

    Preparation:40min  ›  Cook:40min  ›  Ready in:1hour20min 

    1. Combine mustard, 1 tablespoon oil and pepper. Rub steaks with mixture. Cover and chill until ready to cook.
    2. Place lentils, rosemary and stock in a pan. Bring to a boil, uncovered. Cover, cook lentils over low heat 20 minutes. Add carrots; cook another 10 minutes. Remove pan from heat. Leave lentils and carrots to cool in cooking liquid. Remove rosemary. Add 1⁄2 teaspoon salt.
    3. Heat 1 tablespoon oil in a nonstick frying pan over medium–high heat. Add steaks; cook 3 to 5 minutes each side. Remove from pan, wrap in aluminium foil.
    4. Whisk remaining 4 tablespoons oil and 2 tablespoons vinegar in a medium bowl. Add salt and pepper to taste. Drain lentils and carrots from pan and add to bowl. Stir in thyme. Whip cream in a small bowl until stiff; fold in the horseradish.
    5. Slice steaks thinly and add any juices from meat to lentil mixture. Add remaining 1 tablespoon vinegar and salt and pepper to taste. Place lentil mixture on serving plates with lettuce. Add meat, top with a little horseradish cream mixture and sprinkle with chives. Serve remaining horseradish cream mixture separately.

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