Warm Puy lentil and tarragon beef salad
one cup puy lentils
twelve red baby beetroots, trimmed and scrubbed
two tablespoons olive oil
two tablespoons chopped tarragon leaves
two teaspoons sea salt flakes
one teaspoon cracked black pepper
one x five hundred gram beef eye fillet
one cup flat-leaf parsley leaves
one tablespoon balsamic vinegar
one tablespoon Dijon mustard
one tablespoon olive oil
one// Preheat oven to two hundred degrees celsius. Place the lentils in a bowl, cover with cold water and soak for twenty minutes. Drain and place the lentils in a small saucepan, cover with boiling water and cook for twenty minutes over high heat or until tender. Drain and keep warm.
two// Meanwhile place the beetroot on a baking tray lined with non-stick baking paper, drizzle with the oil and roast for thirty minutes. While the beetroot is cooking, combine the tarragon, salt and pepper and sprinkle over the beef to coat.
three// Heat a non-stick frying pan over high heat. Add the beef and cook for three-four minutes each side or until well browned. Add the beef to the tray with the beetroot in the last ten minutes of the cooking time and roast for ten minutes or until the beef is cooked to your liking. Remove from the oven and set the beef aside to rest.
four// Place the lentils, beetroot and parsley in a bowl. Mix together the vinegar, mustard and oil, pour over the lentils and toss to combine. Thinly slice the beef, divide between the plates and top with the lentil salad to serve.