Pepper-Crusted Beef With Lentils And Parmesan Crisp

• 2 oz Parmesan cheese, coarsely grated
• 4 None beef tenderloin steaks, each about 3/4-inch thick and 6 oz
• 2 tbsp olive oil
• 2 tbsp whole black peppercorns
• 2 tbsp whole Sichuan peppercorns
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 2 cans (15 oz each) brown lentils, rinsed
• 10 oz cherry tomatoes
• 1/4 cup chicken stock
• 1/4 cup shredded basil
• None None Mixed green salad, to serve

1. Preheat the oven to 425u0b0F. For the Parmesan crisps, using a pencil, draw four 3-inch circles on a piece of parchment paper. Grease a baking pan. Place the paper, pencil-side down, on the pan. Divide the Parmesan cheese equally onto the prepared circles and spread to cover. Bake for 3-4 mins or until melted. Cool until the cheese sets.
2. Meanwhile, drizzle the beef with half the oil and season. Using a mortar and pestle, pound the combined peppercorns gently until coarsely ground. Sprinkle the edge of each steak with pepper to lightly coat.
3. Heat a grill pan or skillet on medium heat. Cook the beef for 1-2 mins each side or until browned and seared. Transfer to a baking pan. Bake for 5 mins for medium or until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins.
4. Heat the remaining oil in large skillet on medium heat. Cook the onion, stirring, for 2 mins or until softened. Add the garlic, lentils, tomato and stock. Bring to a boil. Reduce the heat to low; simmer, uncovered, stirring occasionally, for 3-4 mins or until thickened slightly. Remove from the heat. Stir in the basil. Season.
5. Spoon the lentil mixture onto serving plates. Top with beef and Parmesan crisps. Serve with salad.

parmesan cheese, beef tenderloin, olive oil, black peppercorns, peppercorns, onion, clove garlic, brown lentils, tomatoes, chicken stock, shredded basil, green salad

Taken from recipes-plus.com/api/v2.0/recipes/35045 (may not work)