Ingredients:
• 1 tbsp (15 ml) whole–grain mustard
• 6 tbsp (90 ml) olive oil
• generous pinch of ground black pepper
• 2 beef steaks (about 1 lb/500 g in total)
• 1 cup (250 ml) green lentils
• 1 small sprig rosemary
• 1 1/4 cup (300 ml) low-sodium beef stock
• 2 medium carrots, diced
• 1/2 tsp (2 ml) salt
• freshly ground black pepper
• 3 tbsp (45 ml) red wine vinegar
• 1 tbsp (15 ml) chopped fresh thyme leaves
• 4 tbsp (60 ml) whipping cream
• 2 tsp (10 ml) creamy horseradish sauce
• 100 g (4 oz) lamb’s lettuce
• 3 tbsp (45 ml) finely chopped chives
Method:
1. Combine mustard, 1 tbsp (15 ml) oil and pepper. Rub steaks with mixture. Cover and chill until ready to cook. Place lentils, rosemary and stock in pot. Bring to boil, uncovered. Cover, cook lentils over low heat 20 minutes. Add carrots; cook another 10 minutes. Remove pot from heat. Leave lentils and carrots to cool in cooking liquid. Remove rosemary. Add 1/2 tsp (2 ml) salt.
2. Heat 1 tbsp (15 ml) oil in nonstick frying pan over medium–high heat. Add steaks; cook 3 to 5 minutes each side. Remove from pan, wrap in aluminum foil.
3. Whisk remaining 4 tbsp (60 ml) oil and 2 tbsp (25 ml) vinegar in medium bowl. Add salt and pepper to taste. Drain lentils and carrots from pot and add to bowl. Stir in thyme. Whip cream in small bowl until stiff; fold in horseradish sauce.
4. Slice steaks thinly and add any juices from meat to lentil mixture. Add remaining 1 tbsp (15 ml) vinegar and salt and pepper to taste. Place lentil mixture on serving plates with mâche. Add meat, top with little horseradish cream mixture and sprinkle with chives. Serve remaining horseradish cream mixture separately.
Serves 4
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