Rosemary steak on mustard lentils

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 Onion
  • 3 TABLESPOONS Oil
  • 200 g Cardinal lenses
  • 400 g Carrots
  • 250 g Potatoes
  • 3 Branches of rosemary
  • 4 Hoof steaks (à approx. 200 g; 3-4 cm high)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 shot of beer (2-3 tablespoons)
  • 1 TABLESPOON Maple syrup
  • 2 TEASPOONS spicy mustard
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Peel and chop the onion. Heat 1 tablespoon of oil in a large pot. Fry the onion in it. Rinse lentils cold, add. 3⁄4 Add l water and bring to the boil. Simmer for about 30 minutes.

  2. 2

    In the meantime, peel, wash and slice the carrots and potatoes. Add to the lentils about 15 minutes before the end of the cooking time.

  3. 3

    Wash the rosemary, dab dry and pluck the needles roughly. Dab steaks dry. Heat 2 tablespoons of oil in a large pan. Fry the steaks in it over a high heat for 1-2 minutes on each side, then fry on a medium heat for 2-3 minutes on each side.

  4. 4

    Season with salt and pepper, wrap in aluminium foil and let it rest for about 5 minutes. Sauté the rosemary in the frying pan, deglaze with beer, bring to the boil briefly. Keep warm in the pan.

  5. 5

    Drain the lenses if necessary. Stir in maple syrup and mustard. Season to taste with salt and pepper. Remove the steaks from the foil and cut into slices. Pour the meat juice into the beer sauce, bring to the boil briefly. Arrange the steaks on the lentils.

Nutrition Facts

KCAL
550 kcal
CARBS
38 g
FATS
17 g
PROTEINS
58 g