for 4 person

Lentils

20 g	butter
200 g	Fine Food Lentilles Beluga
20 g	carrots, cut into cubes
20 g	celeriac, cut into cubes
1	onion, finely chopped
1 dl	red wine (e.g. Shiraz)
3 dl	Fine Food Bouillon de légumes
5 g	liquorice drops
	salt and pepper to taste
½ dl	Fine Food Fond de veau concentré

Compote

1	boiled beet (approx. 200 g), diced
1 stick	rhubarb (approx. 150 g), cut into cubes
1 dl	red wine (e.g. Shiraz)
2 tbsp	Fine Food Aceto balsamico di Modena
1 tsp	preserved pink peppercorn
1 tsp	Fine Food Bouillon de légumes
½ tsp	salt
a little	Tasmanian pepper

Meat

4	Fine Food Canadian Bison Tenderloin Steak (each approx. 180 g)
1 tbsp	Fine Food Marushima Shoyu
1 tbsp	clarified butter
	salt, to taste
4 slice	Fine Food Lardo di Colonnata IGP

How it's done

Lentils

Melt the butter, briefly sauté the lentils and vegetables, pour in the wine and stock, bring to the boil. After half the cooking time (see packet), add the licorice sweets, season, add the stock and finish cooking the lentils.

Compote

Place all the ingredients up to and including the pink pepper in an oven-proof dish and cover with foil. Oven bake for approx. 20 mins. in the centre of an oven preheated to 120°C. Strain the liquid into a small pan, add the stock, season and reduce to a syrupy consistency.

Meat

Remove from the fridge 1 hour before cooking, then cut lengthways into strips approx. 2 cm thick, pour the soy sauce over and briefly marinate. Heat the clarified butter in a frying pan, brown for approx. 1/2 minute each side, keep warm in an oven at 60 °C for approx. 5 mins.

To serve, arrange the lentils, compote and meat on plates, pour over the sauce and garnish each dish with one strip of Lardo.

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