Grilled Beef Steaks with Orange Lentils and Bearnaise Sauce

6 Quality Mark sirloin, scotch fillet or eye fillet steaks
Orange Lentils

½ cup puy lentils
2 ½ cups vegetable stock
1 shallot or ½ onion, peeled
¼ – ½ tsp ground mace
½ cup orange juice
2-3 pieces pared orange rind
2 oranges, peeled, segmented and diced

Bearnaise Sauce

½ shallot, peeled and finely diced
2-3 peppercorns
2 tablespoons white wine vinegar or tarragon vinegar
2 tablespoons water
125g unsalted butter, melted
2 egg yolks
1 tablespoon each chopped tarragon and chervil


Season the steaks with salt, pepper and oil. Heat a heavy-based frying pan or grill until very hot. Add the steaks and cook to your liking, turning once. (For example, a 3cm thick sirloin steak requires approx 10 minutes total cooking time.) Stand 2-3 minutes before serving.

Orange Lentils

Simmer the lentils in the stock with the shallot or onion, mace, orange juice and rind for 40 minutes until they are chewy-tender and all the stock has been absorbed. Remove the shallot or onion, and orange rind. Toss in the orange wedges and season with salt and pepper.

Bearnaise Sauce

Put the shallots, peppercorns, vinegar and water in a saucepan and simmer over a low heat until reduced to 2 tablespoons of liquid. Drain.

Melt the butter. Mix the egg yolks with the strained, reduced vinegar in a double saucepan or heat-proof bowl. Place over a saucepan of simmering water and gradually whisk in the melted butter to make a thick sauce. Stir in the chopped herbs. Season with salt and pepper and a squeeze of lemon juice.

This recipe is from our friends at NZ Beef and Lamb!
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