Rosemary Beef With Creamed Lentils

1. 1

   Preheat oven to 225u00b0F. Heat the oil in a large heavy-bottomed saucepan on high heat. Add the beef tenderloin and sear on all sides. Remove from the heat. Season and insert rosemary stems into the beef. Transfer the beef to a roasting pan. Roast for 50 mins.

2. 2

   Rinse lentils in a sieve and drain. Heat the butter in a medium saucepan on medium heat. Add the lentils and cook for 1-2 mins. Add the stock and 2 cups water. Bring to a boil. Reduce the heat to low and simmer for 20-25 mins until tender. Stir creme fraiche and mustard into the lentils and season.

3. 3

   Remove the beef from the oven. Cover with foil and let rest for 10 mins before carving. Reserve 2 tbsp of the parsley. Stir remaining parsley into the lentils. Sprinkle lentils with the reserved parsley and serve with the beef.

* Per serving · 4 servings · Values may vary.