Rosemary beef with creamy lentils

Name: Rosemary beef with creamy lentils
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Branches of rosemary; 800 g Fillet of beef; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g Puy lenses; 1 TABLESPOON Butter; 400 ml Beef stock; 200 g Fresh cream; 2 TABLESPOONS Dijon mustard; 1 collar Parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Branches of rosemary
800 g Fillet of beef
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g Puy lenses
1 TABLESPOON Butter
400 ml Beef stock
200 g Fresh cream
2 TABLESPOONS Dijon mustard
1 collar Parsley
7-10 Tbsp Kitchen yarn

Directions

1
Wash the rosemary and shake dry. Dab meat dry, wrap with kitchen string. Heat oil in a pan. Brown the meat in it for about 5 minutes.
2
Season with salt and pepper. Put rosemary between meat and kitchen string. Fry briefly more. Cook in the preheated oven (electric cooker: 100 °C/ convection oven: not suitable/ gas: not suitable) for approx. 50 minutes
3
Place the lentils on a sieve, rinse and drain. Heat butter in a pot. Sauté the lentils for 1-2 minutes. Add the stock and about 500 ml water, bring to the boil and cook over a low heat for 20-25 minutes until the lentils are soft. Stir in crème fraîche and mustard, season with salt and pepper.
4
Wash the parsley, shake dry. Peel and chop the leaves. Stir the parsley into the lentils, except for 2 tablespoons. Arrange lentils and meat, sprinkle with remaining parsley