Marinated beef with vegetables and lentils

6 servings

40 minutes

Marinated beef with vegetables and lentils is a true gastronomic delight that combines the depth of meat flavor with the softness of lentils and the aroma of spiced vegetables. This recipe has European roots, where sherry and lemon marinades highlight the juiciness of the beef. Sautéed carrots and leeks add a sweet note to the dish, while lentils enrich the texture with their velvety density. Pork fat and shallots give it richness, while spices like cinnamon and cloves turn it into a culinary masterpiece. This dish is perfect for a cozy family dinner or a festive table, filling the home with warmth and aromas of traditional cuisine.

Energy value per serving

• Calories: 688.9
• Proteins: 32.8g
• Fats: 41g
• Carbohydrates: 42.9g

Ingredients

• Salt: to taste
• Beef fillet: 600 g
• Ground black pepper: to taste
• Dry sherry: 3 tbsp
• Lemon: 1 pc
• Carrot: 350 g
• Leek: 300 g
• Red lentils: 300 g
• Lard: 100 g
• Shallots: 2 pc
• Butter: 1 tbsp
• Beef broth: 750 ml
• Cinnamon: to taste
• Coriander leaves: to taste
• Sugar: 3 tbsp
• Carnation: to taste
• Vinegar: 2 tbsp
• Coconut oil: 2 tbsp

Cooking steps

1. Slice the meat thinly, season with salt, pepper, and sprinkle with spices.

   Required ingredients:

   • Beef fillet: 600 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Cinnamon:  to taste
   • Carnation:  to taste

2. In a small bowl, mix sherry and lemon juice. Add the meat, mix well, and let it sit for 25 minutes.

   Required ingredients:

   • Dry sherry: 3 tablespoons
   • Lemon: 1 piece

3. Cut the carrot into strips and place it in a bowl. Add the sliced leek and mix.

   Required ingredients:

   • Carrot: 350 g
   • Leek: 300 g

4. In a large skillet, melt the butter and add finely chopped bacon and finely chopped shallots. Sauté until golden brown over medium heat for about 5 minutes. Add the carrot and leek and sauté, stirring, for another 3 minutes. Transfer to a plate.

   Required ingredients:

   • Butter: 1 tablespoon
   • Lard: 100 g
   • Shallots: 2 pieces
   • Carrot: 350 g
   • Leek: 300 g

5. In the same pan, add lentils and sauté for 1 minute. Pour in the broth and add spices to taste. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Then add vegetables, sugar, and vinegar, and cook for another 5 minutes.

   Required ingredients:

   • Red lentils: 300 g
   • Beef broth: 750 ml
   • Cinnamon:  to taste
   • Coriander leaves:  to taste
   • Sugar: 3 tablespoons
   • Carnation:  to taste
   • Vinegar: 2 tablespoons

6. Heat vegetable oil in a pan over medium heat. Dry the meat and fry it for 2-3 minutes on each side. Plate and serve with vegetables and lentils.

   Required ingredients:

   • Coconut oil: 2 tablespoons