Pepper-Crusted Beef With Lentils And Parmesan Crisp Recipe

Name: Pepper-Crusted Beef With Lentils And Parmesan Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oz Parmesan cheese, coarsely grated; 4 None beef tenderloin steaks, each about 3/4-inch thick and 6 oz; 2 tbsp olive oil; 2 tbsp whole black peppercorns; 2 tbsp whole Sichuan peppercorns; 1 small onion, finely chopped; 1 clove garlic, finely chopped; 2 cans (15 oz each) brown lentils, rinsed; 10 oz cherry tomatoes; 1/4 cup chicken stock; 1/4 cup shredded basil; None None Mixed green salad, to serve

Servings: persons

2 oz Parmesan cheese, coarsely grated
4 None beef tenderloin steaks, each about 3/4-inch thick and 6 oz
2 tbsp olive oil
2 tbsp whole black peppercorns
2 tbsp whole Sichuan peppercorns
1 small onion, finely chopped
1 clove garlic, finely chopped
2 cans (15 oz each) brown lentils, rinsed
10 oz cherry tomatoes
1/4 cup chicken stock
1/4 cup shredded basil
None None Mixed green salad, to serve

1
Preheat the oven to 425u00b0F. For the Parmesan crisps, using a pencil, draw four 3-inch circles on a piece of parchment paper. Grease a baking pan. Place the paper, pencil-side down, on the pan. Divide the Parmesan cheese equally onto the prepared circles and spread to cover. Bake for 3-4 mins or until melted. Cool until the cheese sets.
2
Meanwhile, drizzle the beef with half the oil and season. Using a mortar and pestle, pound the combined peppercorns gently until coarsely ground. Sprinkle the edge of each steak with pepper to lightly coat.
3
Heat a grill pan or skillet on medium heat. Cook the beef for 1-2 mins each side or until browned and seared. Transfer to a baking pan. Bake for 5 mins for medium or until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins.
4
Heat the remaining oil in large skillet on medium heat. Cook the onion, stirring, for 2 mins or until softened. Add the garlic, lentils, tomato and stock. Bring to a boil. Reduce the heat to low; simmer, uncovered, stirring occasionally, for 3-4 mins or until thickened slightly. Remove from the heat. Stir in the basil. Season.
5
Spoon the lentil mixture onto serving plates. Top with beef and Parmesan crisps. Serve with salad.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 oz Parmesan cheese, coarsely grated, 4 None beef tenderloin steaks, each about 3/4-inch thick and 6 oz, 2 tbsp olive oil, 2 tbsp whole black peppercorns, and more.

Yes, Pepper-Crusted Beef With Lentils And Parmesan Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pepper-Crusted Beef With Lentils And Parmesan Crisp

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