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About the Dish

  • Bistro Filet

    Bistro Filet

  • PeachDish Salt

    PeachDish Salt

  • Oregano

    Oregano

  • Parsley

    Parsley

  • Garlic

    Garlic

  • Onion

    Onion

  • Green Lentils

    Green Lentils

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Carrot

    Carrot

METHOD

1
MISE EN PLACE Pick and chop parsley and oregano leaves together, reserving stems. Peel and finely chop garlic. Peel and dice onion. Cut carrots into 1-inch pieces Tip: a fun and pretty way to cut carrots is an ‘oblique’ cut. Hold the knife at a 45-degree angle to the carrot, make a cut, then roll the carrot 1/4 turn; repeat in a rocking motion.
2
Season beef on all sides with a total 1/4 teaspoon PeachDish Salt. Let stand at room temperature. Sprinkle chopped herbs on a plate, and set aside.
3
Heat a small saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is shimmering, add garlic and half of onion. Cook, stirring, until onion begins to become translucent, 4-5 minutes.
4
Stir in lentils. Add 2 1/2 cups water, mustard, Bragg Liquid Aminos and herb stems. Increase heat to high, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until lentils are tender, 25-35 minutes. Remove and discard herb stems. Taste and adjust seasoning as desired.
5
While lentils are cooking, heat a sauté pan over medium-high heat. Coat with remaining 1 teaspoon cooking oil. When oil is shimmering, add beef. Cook without disturbing until well-browned on bottom, about 3 minutes. Turn over 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.)
6
Remove cooked beef from the pan, roll in chopped herbs, and leave on plate to rest, at least 5 minutes.
7
Reduce heat under pan to medium, and add remaining onion. Stir well, scraping the bottom of pan with a high-temp spatula or wooden spoon to remove all the ‘fond’ (browned bits) from bottom of pan.
8
Stir in carrots. 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.
9
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.
10
Divide beef, lentils and carrots between 2 plates, and enjoy!