BEEF & DIJON LENTILS
The beef and Dijon lentils recipe strikes the perfect balance between creamy comfort and bold punch. The lentils, luxuriously smooth and rich with a tangy bite from the mustard, bring a vibrant zing that cuts through the steak’s juicy, medium rare goodness.
Every mouthful is a harmony of flavours, earthy lentils kissed by mustard’s sharpness, paired beautifully with tender, succulent beef that’s cooked just right. It’s a combo that’s as satisfying as it is exciting, turning a simple dish into a fullon flavour party.
The dish as we know it, steak paired with lentils, often draws inspiration from French cuisine, think "steak-frites" meets rustic lentil stews. In France, lentils from regions like Le Puy have a famed status, prized for their peppery bite and firm texture, making them an ideal accompaniment to rich, juicy steaks. Over time, this hearty pairing spread globally, blending local spices and cooking styles, but the essence remains: protein packed, comforting, and satisfying.
BEEF & DIJON LENTILS
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BEEF & DIJON LENTILS 〰️
Time: 35 minutes
Serves: 1 person (with leftover dijon lentils)
370gm porterhouse steak, room temperature
110gm Maille dijon mustard
40gm butter, cold and cubed
1 large shallot
1 celery stalk
3 garlic cloves
6 sprigs rosemary
400gm can lentils, drained
100ml brandy
100gm thickened cream
1/2 lemon, juice
1/2 bunch fresh parsley, leaves and washed
Olive oil
Salt
Start by marinating the porterhouse steak. Trim off any excess fat, a little bit is great, but nothing more than half a centimetre. In a bowl season all sides with a pinch of salt and then add in 50gm dijon mustard and rub all over the steak. Pop to the side at room temperature.
Prep all the other ingredients so ready to go. Finely dice the shallot and celery, roughly dice the garlic and 3 sprigs worth of rosemary leaves.
Place heavy pan on medium heat heat and let it become hot. Add a drizzle of olive oil and then using tongs place the steak down on the fat side to render it out for a a minute or so. Then place the steak down and sear for 3-4 minutes each side for medium rare. Once flipped to second side add in butter and the remains three sprigs of rosemary. Allow to melt and then baste the steak with melted butter for the 3-4 minutes cook time. Remove steak and place to the side to rest.
Reduce heat to medium and in same pan you cooked the steak add in the shallot and celery. Allow to saute for 3 minutes with a pinch of salt. Add in garlic and chopped rosemary and mix through for a minute. Add in lentil and stir through for a minute. Raise temperature to high and then add in the brandy. Flambé the brandy by catching it on fire to cook out the alcohol for 15 seconds and then blow it out. Cook the brandy down until it’s almost all gone. Then add in the thickened cream and 50gm dijon mustard and drop the heat to medium, and simmer for 5 minutes, stirring as you go. After 5 minutes take off heat, add in the lemon juice and roughly chopped fresh parsley leaved and mix through. Here you can add dashes of water to thin out to the perfect sauce texture, if it’s thickened up too much.
To serve place steak down, cut into slices and then spoon over the dijon lentils. Finish with a 10gm dollop of dijon mustard and enjoy all together.