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1
To make the lentil salad, put the water in a large saucepan.
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2
Wash the lentils in a colander and add to the saucepan.
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3
Add the carrots, bay leaf, thyme and salt.
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4
Cover and simmer 20 to 25 minutes.
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5
Do not overcook.
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6
Drain and remove the bay leaf and thyme sprigs.
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7
In a large mixing bowl combine the mustard, 3/4 cup of oil and the vinegar, onions, tarragon, salt and pepper.
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8
Blend well with a wire whisk.
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9
Add the lentils and blend well.
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10
Serve warm, lukewarm or cool.
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11
To prepare the meat, sprinkle it on both sides with salt and pepper and brush with 1 tablespoon of oil.
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12
Heat a cast-iron skillet large enough to hold two steaks over high heat, add the steaks and brown them for 3 minutes for medium rare.
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13
Turn and continue cooking until they are thoroughly browned, about 3 minutes more.
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14
Remove to a warm platter.
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15
Repeat the procedure for the two remaining steaks.
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16
Pour the fat from the skillet and reduce the heat.
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17
Add the butter, garlic and parsley.
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18
Cook briefly, stirring.
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19
Add any juices from the platter and blend well.
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20
Pour the sauce over the steaks and serve with the lentil salad immediately.
