Beef Steak with Warm Leek-Mustard Butter, Golden Lentils, and Cumin Roasted Carrots

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the carrots on a sheet pan and toss them with 1 tablespoon olive oil, ground cumin, 3 g salt, and 1 g black pepper. Roast for 25 to 30 minutes, turning halfway through, until browned and tender.

2. 2

   2. While the carrots roast, pat the beef steak dry with paper towels and season both sides with 5 g salt and 2 g black pepper.

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   3. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and sear the beef steak for 3 to 4 minutes per side for medium-rare, or until it reaches an internal temperature of 57°C / 135°F. For medium, cook to 63°C / 145°F. Transfer the meat to a plate and let it rest for 8 minutes.

4. 4

   4. In the same skillet, reduce to medium heat and add the unsalted butter. Once melted, add the leek and cook for 3 to 4 minutes until softened. Add the garlic and cook 30 seconds more.

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   5. Stir the Dijon mustard, apple cider vinegar, and lemon zest into the buttery leek mixture. Mix for 1 minute until it becomes a warm, lightly emulsified butter sauce. Turn off the heat and keep warm.

6. 6

   6. In another skillet or small saucepan over medium heat, add the remaining tablespoon of olive oil and the cooked lentils. Cook for 2 minutes, then add the beef broth, fresh parsley, 2 g salt, and 1 g black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the liquid reduces and the lentils are moist but not soupy.

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   7. Slice the beef steak against the grain. Serve a bed of golden lentils, arrange the beef on top, add the roasted carrots on the side, and spoon the warm leek-mustard butter over the steak.

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   8. Serve immediately, making sure each plate gets lentils, carrots, and enough leek butter to lightly coat the beef.