Seared Beef with Rosemary Orange Butter, Creamy Leeks Lentils, and Glazed Carrots

Name: Seared Beef with Rosemary Orange Butter, Creamy Leeks Lentils, and Glazed Carrots
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: fusión contemporánea
Ingredients: 1.5 lb sirloin or strip steak; 1 1/2 tsp fine salt; 1 tsp black pepper; 2 tbsp olive oil; 3 tbsp unsalted butter; 1 tbsp fresh rosemary; 1 whole orange; 3 cloves garlic; 1 cup green or brown lentils; 1 1/2 cups leek; 3/4 cup yellow onion; 3 cups beef stock; 1/4 cup heavy cream; 14 oz carrots; 1 tbsp honey; 1 tbsp apple cider vinegar; 2 tbsp fresh parsley; 1/2 cup water

An original beef dish with an elegant yet comforting feel: seared steak finished with rosemary-orange butter, served with creamy lentils cooked with leeks and glazed carrots with a gentle touch of honey and vinegar.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g sirloin or strip steak (en 2 a 4 pieces, of 2 a 3 cm of grosor)
8 g fine salt (divided, or to taste)
3 g black pepper (freshly ground)
30 ml olive oil (divided)
45 g unsalted butter (at room temperature)
4 g fresh rosemary (finely chopped)
1 piece orange (zest fina and 30 ml/2 tbsp of juice)
9 g garlic (2 cloves chopped and 1 clove grated, divided)
200 g green or brown lentils (enjuagadas)
180 g leek (en medias lunas finas, solo parte blanca and verde clara)
100 g yellow onion (finely chopped)
720 ml beef stock (without exceso of salt)
60 ml heavy cream (for the lentejas)
400 g carrots (peladas and cut a lo largo or en bastones gruesos)
15 ml honey
15 ml apple cider vinegar
8 g fresh parsley (chopped for terminar)
120 ml water (for ayudar a cocer the zanahorias si es necesario)

Nutrition facts

per serving

610 kcal

Calories

42 g

Protein

31 g

Carbs

34 g

Fat

9 g

Fiber

22 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Take the beef out of the refrigerator 15 minutes before cooking. Pat it very dry with paper towels and season both sides with 4 g (3/4 tsp) salt and the black pepper.
2
In a small bowl, mix the unsalted butter with the fresh rosemary, orange zest, 1 grated garlic clove, and 15 ml (1 tbsp) orange juice. Set aside.
3
Heat a medium saucepan over medium heat and add 15 ml (1 tbsp) olive oil. Cook the yellow onion, leek, and 2 chopped garlic cloves for 4 to 5 minutes, until softened but not deeply browned.
4
Add the green or brown lentils to the saucepan and pour in the beef stock. Bring to a gentle boil, then lower the heat, partially cover, and cook for 22 to 28 minutes, until the lentils are tender. Add a little hot water during cooking if needed.
5
Once the lentils are tender, stir in the heavy cream, 2 g (about 1/4 tsp) salt, and 1 tablespoon of the fresh parsley. Cook 2 more minutes over low heat, stirring, until creamy. Keep warm.
6
Meanwhile, preheat the oven to 220 °C / 425 °F.
7
Place the carrots on a sheet pan or oven-safe skillet. Toss them with 15 ml (1 tbsp) olive oil, the honey, apple cider vinegar, the remaining 2 g (about 1/4 tsp) salt, and 120 ml (1/2 cup) water if you want them extra tender. Roast for 18 to 22 minutes at 220 °C / 425 °F, turning once halfway through, until glazed and tender at the edges.
8
Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add the beef and sear for 3 to 4 minutes on the first side and 2 to 4 minutes on the second side, depending on thickness.
9
Reduce the heat to medium-low and add the rosemary-orange butter over the beef. Baste the meat with the melted butter for 1 minute, until glossy and fragrant. If you prefer to finish it in the oven, transfer the skillet to the oven at 200 °C / 400 °F for 3 to 5 more minutes.
10
Transfer the beef to a cutting board and let it rest for 5 to 7 minutes. Add the remaining orange juice to the skillet and scrape up the browned bits to make a quick pan sauce.
11
Serve a base of creamy leek lentils, arrange the sliced beef on top or alongside, add the glazed carrots, and finish with the pan sauce and the remaining fresh parsley.

Chef tips

For juicy beef, do not move the steak during the initial sear. If using a thinner cut, reduce cooking by 1 to 2 minutes. The lentils should be tender but still hold their shape for the best texture.

Substitutions

You can substitute the leek with scallions or more onion. The cream can be replaced with an unsweetened plant-based alternative if you want to avoid dairy, and orange can be swapped for mandarin for a sweeter profile. If you do not have honey, use maple syrup.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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