Grilled Beef Steaks with Orange Lentils and Bearnaise Sauce![]() ![]() ![]() ![]() |
Ingredients6 Quality Mark sirloin, scotch fillet or eye fillet steaksOrange Lentils
Bearnaise Sauce
|
Method |
Energy kJ (kcal) | 2123 (507) |
Protein (g) | 42.6 |
Fat (g) | 29.6 |
Saturated (g)
|
16.4 |
Carbohydrate (g) | 17.5 |
Sugars (g)
|
9.9 |
Sodium (mg) | 495 |
Iron (mg) | 5.9 |
Zinc (mg) | 7.7 |
Vitamin B12 (ug) | 4.0 |
Vitamin D (ug) | 1.4 |
Selenium (ug) | 8.7 |
Orange Lentils
Simmer the lentils in the stock with the shallot or onion, mace, orange juice and rind for 40 minutes until they are chewy-tender and all the stock has been absorbed. Remove the shallot or onion, and orange rind. Toss in the orange wedges and season with salt and pepper.Bearnaise Sauce
Put the shallots, peppercorns, vinegar and water in a saucepan and simmer over a low heat until reduced to 2 tablespoons of liquid. Drain.Melt the butter. Mix the egg yolks with the strained, reduced vinegar in a double saucepan or heat-proof bowl. Place over a saucepan of simmering water and gradually whisk in the melted butter to make a thick sauce. Stir in the chopped herbs. Season with salt and pepper and a squeeze of lemon juice.