Sirloin Steak with Puy Lentil and Puffed Barley Risotto
Rich and Wintery Steak Recipe
1 hrs 15 mins
This rich, wintery dish is classic Andrew Clarke - bold, elegant, and delicious. The recipe sees sirloin steak paired with puy lentils and a puffed barley 'risotto' which includes bacon, mushrooms, and butternut squash.
This hearty dish can be easily adapted to a regular risotto by switching the grains for rice, though we would recommend Vialone Nano rice and adjusting the cooking time.
Recipe courtesy of Greenlea Butcher Shop.
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Special Occasion & Entertaining,
4 x 250g Quality Mark sirloin steaks
Lentils and Risotto
1 cup pearl barley
½ buttercup squash
200g Streaky bacon
3 large onions
5 garlic cloves
2 Tbsp fresh thyme
1 Tbsp fresh rosemary
½ cm diced
80ml canola oil
150ml white wine
1.3L beef stock
1 cup French puy lentils
½ cup quinoa
50g flat-leaf parsley
1 Tbsp brown sugar
To Prepare Puffed Barley
To Prepare Squash, Bacon, and Mushrooms
For the Steak
Thinly slice onions and place in a large saucepan with oil and 40g butter and brown over a medium to high heat for 20 minutes stirring often until well coloured.
Add in the thinly sliced garlic, carrot, thyme, rosemary, and lentils, cook for 3-4 minutes until well coated, then deglaze the pan with the white wine.
Reduce the wine until it is almost gone then add in the 1L of the hot beef stock, cover and simmer gently for 25 minutes.
Stirring occasionally, add in the puffed barley and quinoa and remaining stock and simmer for a further 20 minutes, season with salt, black pepper, and brown sugar.
Cover and allow to sit for 10 minutes.
Nutrition Information per Serving (301g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)