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About the Dish

  • Bistro Filet

    Bistro Filet

  • PeachDish Salt

    PeachDish Salt

  • Oregano


  • Parsley


  • Garlic


  • Onion


  • Green Lentils

    Green Lentils

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Carrot



MISE EN PLACE • Pick and chop parsley and oregano leaves. Reserve stems. • Peel and finely chop garlic. • Peel and dice onion. • Cut carrot into 1-inch pieces.
• Season beef on all sides with a total 1/4 teaspoon PeachDish Salt. • Sprinkle chopped herbs on a plate.
Place a small saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add garlic and half of onion. Cook, stirring, until onion begins to become translucent, 4-5 minutes.
• Stir in lentils. Add mustard, 2 1/2 cups water, Bragg Liquid Aminos and herb stems. Increase heat to high. • When liquid boils, reduce heat to low. Simmer, stirring occasionally, until lentils are tender, 25-35 minutes. • Discard herb stems. Taste and adjust seasoning as desired.
While lentils cook: • Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add beef. Cook without disturbing until well-browned on bottom, about 3 minutes. • Flip, and cook 2-3 minutes more. For rare to medium-rare, roll briefly on remaining sides. (For medium, cook 2-3 minutes total on the sides. For medium-well, cook 5-6 minutes total on the sides.)
Transfer beef to herb plate. Roll to coat in parsley and oregano. Leave on plate to rest, at least 5 minutes.
While beef rests, reduce heat to medium, and add remaining onion. Stir well, scraping to incorporate all the ‘fond’ (browned bits).
• Stir in carrot. Season with 1/4 teaspoon PeachDish Salt, and add 1 1/2 cups water. Cook, stirring occasionally, until carrots just start to become tender and most of the liquid is evaporated, about 8 minutes. • Remove pan from heat and let rest while you slice beef.
• Slice beef against the grain into 1/4-inch-thick slices. • Stir any resting/carving juices into the carrots along with any herbs left on the plate.
Divide beef, lentils and carrots between 2 plates, and enjoy!