Roasted Black Pepper Beef with Beetroot, Lentils, Feta and Candied Walnuts

Method

For Beetroot

1. Place beetroot in a lined baking dish and drizzle liberally with oil. Season to taste. Cover with foil and roast at 200°C for 1 hour. Remove foil and roast for a further 15 minutes, or until cooked. Cool.

For Candied Walnuts

1. Toast walnuts in a 180°C oven for 5 minutes until golden and fragrant. Heat sugar in a heavy based saucepan over medium heat, without stirring until sugar is melted and amber in colour.
2. Working quickly and carefully, stir in walnuts until coated. Spread mixture on a baking paper lined tray and using forks, separate walnuts from one another. Sprinkle with salt and cool completely. Roughly chop.

For Lentils

1. Cover lentils with cold water in a large saucepan. Add bayleaves and onions and bring to the boil, reduce heat and cook until lentils are just tender, drain and cool, discard onion and bayleaves.
2. Combine reserved feta oil and balsamic vinegar to make a dressing, season to taste. Toss 3/4 of the dressing over drained lentils and onion.

For Beef Fillet

1. Coat fillets in pepper, pressing well. Heat oil in a large frypan and brown fillets well on all sides. Transfer to a hot oven 200°C and cook for 25 minutes or until done to your liking. Wrap in foil and stand for 30 minutes before slicing into 1cm thick slices.

To Serve

1. Arrange beetroot on a serving platter and top with lentils, arrange beef slices along the length of the salad and dress with red onion slices, crumbled feta, candied walnuts and coriander. Drizzle any remaining dressing over lentils. Serve immediately.