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Steak tagliata with Tenderstem broccoli spears & lentils
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100g Waitrose Lentils, rinsed
2 tbsp extra virgin olive oil
2 x 200g packs Waitrose Aberdeen Angus Beef Rump Steak, trimmed of excess fat
200g pack Waitrose Tenderstem Broccoli Spears, trimmed and halved lengthways
¼ x 140g pack Waitrose Wild Rocket
1½ tbsp balsamic vinegar
25g Parmigiano Reggiano, thinly shaved using a vegetable peeler
1. Preheat the oven to very low. Boil the lentils for 25–30 minutes until tender then drain. While the lentils are cooking, remove the steak from the fridge and leave it to come to room temperature. Rub 2 tsp olive oil over the steak and Tenderstem broccoli, season generously then sear both in a very hot frying pan, giving the steak 2 minutes each side for rare. Turn the Tenderstem broccoli a few times.
2. Using tongs, cook the steak on its fatty edge for 1 minute until golden. Move the steak to a plate, spoon over the olive oil then cover loosely with foil and rest in the oven for a few minutes. Give the Tenderstem broccoli spears 1 minute more, until charred and just tender.
3. Season the lentils then spoon onto warm plates. Top with the Tenderstem broccoli then the rocket. Slice the steak thinly then place on top of the leaves. Dress with the balsamic vinegar and oily resting juices, plus any juices from carving. Season once more and finish with shavings of Parmigiano Reggiano.
Typical values per serving:
This recipe was first published in April 2018.