Rosemary Beef With Creamed Lentils - cooking recipe

Ingredients

2 tbsp olive oil
1 3/4 lbs beef tenderloin, tied with kitchen string
6 stems rosemary
1 2/3 cups French lentils or green lentils
1 tbsp butter
1 2/3 cups beef stock
3/4 cup creme fraiche
2 tbsp Dijon mustard
1 bunch parsley, chopped

Preparation

Preheat oven to 225\u00b0F. Heat the oil in a large heavy-bottomed saucepan on high heat. Add the beef tenderloin and sear on all sides. Remove from the heat. Season and insert rosemary stems into the beef. Transfer the beef to a roasting pan. Roast for 50 mins.
Rinse lentils in a sieve and drain. Heat the butter in a medium saucepan on medium heat. Add the lentils and cook for 1-2 mins. Add the stock and 2 cups water. Bring to a boil. Reduce the heat to low and simmer for 20-25 mins until tender. Stir creme fraiche and mustard into the lentils and season.
Remove the beef from the oven. Cover with foil and let rest for 10 mins before carving. Reserve 2 tbsp of the parsley. Stir remaining parsley into the lentils. Sprinkle lentils with the reserved parsley and serve with the beef.