Fillet of Red Poll Beef with Lentil Du Puy
– Serves 4 people
Ingredients
4 x 6-8oz Fillets of Beef
3-4 spoonfuls of Oil
150g of Lentil Du Puy
2 Sprigs of Fresh Thyme
2 Bay Leaves
1 Carrot
½ Celeriac
1 Leek
2 Celery Sticks
30g of Pancetta or Smoked Bacon
2-3 Cloves of Garlic
Salt & Pepper
Knob of Butter
Optional – Gratin, Fondant or Roast Potatoes, Red Wine Sauce
Method
- Cook the Lentils in boiling water with 1 Garlic Clove, 1 Sprig of Thyme, and 1 Bay Leaf until soft, which should take approximately 10-15 minutes, then strain.
- Cut the Carrot, Celeriac, Celery & Leek into Cubes, and the Pancetta into Lardons.
- Season the Beef Fillets with Salt, heat a heavy based non stick frying pan until hot, brown each side of the Beef for 3-5 minutes, add a little Butter and rest.
- Heat a Saucepan and sauté the Pancetta, then the Lentils. Add a little Garlic and picked Thyme. Season well and cook until lightly browned.
- Spoon the Lentils into the centre of a plate and place the Fillets on top of the Lentils. Serve with either Gratin, Fondant or Roast Potatoes and Red Wine Sauce as an optional extra.
