Pepper-Crusted Beef With Lentils And Parmesan Crisp - cooking recipe

Ingredients

2 oz Parmesan cheese, coarsely grated
4 None beef tenderloin steaks, each about 3/4-inch thick and 6 oz
2 tbsp olive oil
2 tbsp whole black peppercorns
2 tbsp whole Sichuan peppercorns
1 small onion, finely chopped
1 clove garlic, finely chopped
2 cans (15 oz each) brown lentils, rinsed
10 oz cherry tomatoes
1/4 cup chicken stock
1/4 cup shredded basil
None None Mixed green salad, to serve

Preparation

Preheat the oven to 425\u00b0F. For the Parmesan crisps, using a pencil, draw four 3-inch circles on a piece of parchment paper. Grease a baking pan. Place the paper, pencil-side down, on the pan. Divide the Parmesan cheese equally onto the prepared circles and spread to cover. Bake for 3-4 mins or until melted. Cool until the cheese sets.
Meanwhile, drizzle the beef with half the oil and season. Using a mortar and pestle, pound the combined peppercorns gently until coarsely ground. Sprinkle the edge of each steak with pepper to lightly coat.
Heat a grill pan or skillet on medium heat. Cook the beef for 1-2 mins each side or until browned and seared. Transfer to a baking pan. Bake for 5 mins for medium or until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins.
Heat the remaining oil in large skillet on medium heat. Cook the onion, stirring, for 2 mins or until softened. Add the garlic, lentils, tomato and stock. Bring to a boil. Reduce the heat to low; simmer, uncovered, stirring occasionally, for 3-4 mins or until thickened slightly. Remove from the heat. Stir in the basil. Season.
Spoon the lentil mixture onto serving plates. Top with beef and Parmesan crisps. Serve with salad.