Steak tagliata with asparagus & lentils

Name: Steak tagliata with asparagus & lentils
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 230 g packs Essential British Beef Rump Steak, trimmed of excess fat; 175 g green lentils, rinsed; 3 tbsp extra virgin olive oil; 230 g packs asparagus spears, trimmed and halved lengthways; 90 g pack wild rocket; 3 tbsp balsamic vinegar; 50 g Parmigiano Reggiano, thinly shaved using a vegetable peeler

A simple way to enjoy steak without the usual chips. You’ll find this recipe has great depth of flavour from just a handful of ingredients, and stretches 2 steaks to serve 4.

5 out of 5 stars(2) Rate this recipe

Gluten free2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 230g packs Essential British Beef Rump Steak, trimmed of excess fat
175g green lentils, rinsed
3 tbsp extra virgin olive oil
2 x 230g packs asparagus spears, trimmed and halved lengthways
90g pack wild rocket
3 tbsp balsamic vinegar
50g Parmigiano Reggiano, thinly shaved using a vegetable peeler

Remove the steaks from the fridge. Boil the lentils for 20-25 minutes until tender, then drain. Preheat the oven to very low and put 4 plates in to warm.
When the lentils are cooked and cooling, rub 1 tbsp oil over the steaks and asparagus and season generously. Tip the asparagus into a very hot large griddle pan or frying pan and sear for 5 minutes, turning often, until charred and just tender – remove and set aside.
Sear the steaks in the same pan for 2 minutes each side for rare, ensuring all the cut surfaces of the meat are browned. Using tongs, cook the steaks on their fatty edge for 1 minute until golden. Move to a platter, spoon over 2 tbsp olive oil, then cover loosely and leave to rest in the oven for a few minutes.
Season the lentils, spoon onto the platter, then top with the asparagus and rocket. Slice the steaks thinly across the grain, then scatter over the top. Dress with the balsamic vinegar and the oily resting juices, plus any juices from carving. Season and finish with the parmesan, then serve, with everyone helping themselves from the platter.

Cook’s tip

Boiling your own lentils is the most economical way to enjoy pulses. It also allows time for the steak come more towards room temperature, which is essential for even cooking. Use two cans of drained Essential Lentils to save time, or even black beans, instead.

And to drink...

Fairview Barrel-Aged Pinotage. This bottling, exclusive to Waitrose, is aged in seasoned oak barrels to respect the bright fruit of South Africa's indigenous wine grape. This medium-bodied Pinotage boasts a perfume of ripe plum and clove spice, good weight on the palate and a fresh, lingering finish.

Typical values per serving when made using specific products in recipe