Tonight I made sous vide duck breast with lentils, broccolini, and potato mash. For the full recipe and story go to Yummy Lummy.
I’ve got leftover lentils from last night and steak plus some broccolini—a pretty nice Sunday dinner on a long weekend.
- Eye fillet steak
- Iodised salt
- Black pepper
- Leftover lentils à la dijonnaise
- Olive oil
- Tie the eye fillet with cooks string.
- Season the steak with salt and pepper.
- Seal the steak in a vacuum bag.
- Cook sous vide (under vacuum) for 2 hours at 55 °C.
- When finished, remove the steak from the vacuum bag and dry the surfaces with absorbent kitchen paper.
- Sear the steak in a hot cast-iron skillet using high vapour point oil like Queensland nut oil or rice bran oil.
- Add a nudge of butter to the skillet and spoon the melting butter over the steak.
- Allow the steak to rest and then slice thinly with a sharp knife.
- Wash the broccolini in water and then rub olive oil on the heads.
- Season the broccolini with salt and then cook in an oven at 200 °C for about 20 minutes.
Leftover lentils à la dijonnaise
- With low heat, warm the leftover lentils in a skillet with the lid.
- Spoon the lentils onto a dinner plate which has been warming on the water bath.
- Transfer slices of steak over the lentils and spoon burnt butter over the steak.
- Place the broccolini next to the steak and lentils.
You can find the full recipe at Yummy Lummy.
- 300 grams of green lentils
- 1 litre of tap water
- One carrot (sliced)
- One onion (halved)
- Two cloves
- One sprig of thyme
- Two bay leaves
- One clove of garlic
- 150 grams of smoked speck
- Two tablespoons Dijon mustard
- salt and pepper to season
- One nudge of butter
- Rinse the lentils in cold water and then put the lentils into the saucepan.
- Then add the water (three times the volume of lentils, e.g. 900 mL of water to 300 grams of lentils).
- Bring the water and lentils to the boil.
- Remove the scum floating on the water with a spoon. I have no idea what difference this does, but apparently, French cooks do this. Not that I care about what French cooks do or think.
- Slice the carrot with a sharp knife or a mandolin and be careful not to slice your fingers open.
- Half the onion with a sharp knife and again be careful. Blood in the lentils may add a little saltiness but is not usually required.
- Insert a clove into the top of the dome of half of the onion.
- Add the carrot, onion with the clove in situ, garlic, bay leaves, and thyme.
- Add the speck,
- Mix everything so that the water covers everything.
- Do not salt early, salt after 20 minutes because the lentils will not cook properly (or so they say).
- Cook for 30 minutes with the lid on with low heat.
- After 30 minutes, remove the aromatic vegetables but not the carrot.
- Remove the speck and pan fry it for the finished dish.
- Take some of the hot fluid and mix with the dijon mustard to dilute the dijon mustard.
- Then pour the creamy thin dijon mustard back into the saucepan and gently mix everything.
- Serve the lentils in a bowl.
- Add a nudge of butter. What is a nudge of butter? I have no idea.
- Add the speck to the bowl.
- Garnish with something green to make it pretty because all TV and YouTube cooks will tell you, “we eat with our eyes”. Now, what a stupid thing to say. I mean, sure you can pour small quantities of a liquid over your eyes to permit the collection of nutrients in your conjunctivæ. The nutrients will travel via capillary action down through the nasolacrimal ducts into your nasal passages where if you swallow hard, you can ‘consume’ the liquid. This approach is hardly an efficient way to eat a bowl of lentils.
- Add some wholegrain mustard for a contrasting taste and mouthfeel.
- Add some pepper.