Creamy Puy lentils with rosemary beef

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
4 1
COOK TIME
195 mins
TOTAL TIME
195 mins

Ingredients

Servings: 4
  • 4 Branches of rosemary
  • 800 g Fillet of beef (from the middle)
  • 2 TABLESPOONS clarified butter
  • 7-10 Tbsp salt, pepper
  • 350 g Puy lenses
  • 1 TABLESPOON Butter
  • 1 glass (400 ml) Beef stock
  • 1 collar flat leaf parsley
  • 200 g Fresh cream
  • 2 TABLESPOONS Dijon mustard
  • 7-10 Tbsp Kitchen yarn

Directions

  1. 1

    Wash the rosemary sprigs and dab dry. Dab meat dry. Preheat oven (electric cooker: 80 °C/circulating air and gas: not suitable). Heat lard in a pan. Brown the fillet in it all around for about 5 minutes.

  2. 2

    Season with salt and pepper. Spread rosemary on the fillet and tie up with kitchen string. Fry the fillet again briefly in hot lard all round. Put it on a baking tray. Cook in a hot oven for about 3 hours.

  3. 3

    In the meantime, rinse the lentils in a sieve and drain them well. Heat the butter in a pot. Sauté the lentils for 1-2 minutes. Add stock and approx. 1⁄2 l water, bring to the boil, cover and simmer at low heat for 20-25 minutes until the lentils are soft.

  4. 4

    Wash parsley, shake dry, pluck off leaves and chop finely. Stir the crème fraîche and mustard into the lentils. Season to taste with salt and pepper. Stir in parsley. Arrange the lentils with rosemary filet.

  5. 5

    Boiled potatoes taste good with it.

Nutrition Facts

KCAL
770 kcal
CARBS
49 g
FATS
32 g
PROTEINS
66 g