- Preparation time
- 15 mins
- Cooking time
- 30 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- July 7, 2015
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
- 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.
- 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.
- 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.
- 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!
- 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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