Beef minute steaks on balsamic lentils

Name: Beef minute steaks on balsamic lentils
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Carrots (150-200 g); 1 collar (approx. 175 g) Spring onions; 4 Stem(s) fresh thyme; 5-6 Tbsp Oil; 625 ml clear soup; 250 g red lentils; 8 Beef minute steaks (approx. 60 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TABLESPOONS Balsamic vinegar; 2 TABLESPOONS Sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Carrots (150-200 g)
1 collar (approx. 175 g) Spring onions
4 Stem(s) fresh thyme
5-6 Tbsp Oil
625 ml clear soup
250 g red lentils
8 Beef minute steaks (approx. 60 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TABLESPOONS Balsamic vinegar
2 TABLESPOONS Sugar

Directions

1
Peel, wash and slice the carrots. Clean and wash spring onions and cut them into rings. Wash thyme and shake dry. Heat 1-2 tablespoons of oil in a pot and sauté the carrots.
2
Add 500 ml stock, bring to the boil, cover and cook for about 2 minutes. Add spring onions and lentils, bring to the boil, cover and cook over low heat for about 8 minutes. Heat 2 tablespoons of oil in a large frying pan, fry 4 minute steaks for about 2 minutes, turning them over.
3
Add half of the thyme stalks after turning. Season meat with salt and pepper. Take out, roast the remaining minute steaks in the same way and take them out. Add 125 ml broth and vinegar, bring to the boil and let it boil down for 1-2 minutes.
4
Season to taste with pepper and sugar. Season lentils with salt and pepper. Arrange on plates with 2 steaks and some thyme. Spread balsamic stock over them and serve immediately. Serve with ciabatta bread.