Rib Eye Steaks with Potato Straws and Lentils
- 2 Ribeye Steaks (each about 220 g)
- 50 grams brown Lentils
- 1 finely chopped garlic
- 1 finely diced onion
- 1 tablespoon Bacon
- 1 tablespoon finely chopped parsley
- 2 centiliters Cognac
- 1 teaspoon brown sugar
- 1 tablespoon White vinegar
- 150 milliliters Beef broth
- 2 medium sized, starchy potatoes
- 2 tablespoons Pastry flour
- 2 tablespoons vegetable oil (for the steaks)
- vegetable oil (for frying)
- freshly ground peppers
For the steaks: Rinse the steaks and pat dry. Season with salt and pepper to taste. Heat the 2 tablespoons oil in a skillet. Add the steaks and sear until golden on both sides. Remove the steaks from the skillet and place in a baking dish. Bake in a 140°C (approximately 285°F) oven for 10-15 minutes, or for more or less time depending on preference.
For the lentils: Cook the onion, garlic and bacon in the skillet with the steak drippings until the onion is translucent. Add the sugar and cook until caramelized. Stir in the cognac and broth. Add the lentils and simmer for 15 minutes. Season with the vinegar and salt and pepper to taste. Stir in the parsley.
For the potato straws: Peel the potatoes and use a mandolin to cut into thin threads. Pat the potatoes dry and toss with the flour.
Place the oil in a pot and heat to 180°C (approximately 350°F). Cook the potato straws until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels.
For serving: Divide the lentils between plates. Arrange the steaks on top of the lentils and top with the potato straws. Serve immediately.