|2 servings||calories per servings 570||protein serving 52 g||carbs per serving 61 g||total fat per serving 14 g|
Bistro filet, also known as teres major steak or shoulder tender, is a lean cut of beef touted as one of the most tender and flavorful, second only to the tenderloin. It’s seared and coated in a mouthwatering blend of oregano and parsley before being sliced and served alongside green lentils and sweet carrots.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||61 g|
|Dietary Fiber||22 g|
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!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...