Alpaca Rump with French Lentils and Anchovy Butter

Preparation time
15 mins
Cooking time
30 mins
Difficulty
Moderate
Serves
4 people
Meal course
Dinner
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Posted on
Alpaca Rump with French Lentils and Anchovy Butter

I’ve used Alpaca – see the post all about this interesting meat HERE but, you could use Veal instead for a similarly delicious dish.

4 x 150gm Alpaca Rump steaks
1 cup Puy Lentils
1 small brown onion
1 carrot
1 celery stick
1 clove of Garlic
4 cups of Chicken Stock
2 tbs Tarragon Vinegar
4 tbs Olive Oil
250gms Unsalted Butter
6 whole Anchovy fillets – plus 1 tbs reserved oil
1 tsp drained and washed Capers
1 small bunch of Flat leaf Parsley, leaves finely chopped
1 tbs finely chopped Mint
Salt and Pepper
Olive oil

  1. Heat a fry pan over a medium – high heat, then add the reserved Anchovy oil, add the finely chopped onion, finely diced carrot and celery and the finely chopped garlic. Cook stirring for 5 minutes until the veg is starting to break down.
  2. Meanwhile, wash the lentils well, and then add to the fry pan with the chicken stock. Bring to the boil, and then reduce to a simmer and cook, stirring occasionally, until all the liquid has evaporated and the lentils are tender. Leave to cool slightly.
  3. Make a dressing out of the tarragon Vinegar and Olive Oil, season well and add to the warm lentils with the parsley and mint. Season well and set aside.
  4. In a mini-processor, whiz together the anchovy fillets, capers and butter. Season well. Using a piece of cling wrap, spoon the anchovy butter into a log shape and roll tightly up. Place into the fridge until ready to use. Before cooking the meat, remove the hard butter from the fridge and slice into 1 cm thick discs, set aside to return to room temperature. Any leftover butter can be kept in the freezer for up to 3 months and will be delicious on any meat or fish or even as an alternative to garlic bread... Soooo many uses!
  5. Heat a heavy based fry pan or griddle over a high heat. Season and oil the steaks, then cook for 2 - 3 minutes each side (depending on thickness), turning once, until medium rare. Leave the steaks to rest for at least 3 minutes, before serving on a bed of lentils with a disc of butter placed on top.

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