Beef Fillet with Lentil-Carrot Vegetables

Wash the meat, pat dry. Stir soy sauce with a little bit of pepper, put in a large enough bowl, marinate meat for 20 minutes.

Prepare carrots and leeks, cut into pieces. Crush coriander seeds in mortar. Dice bacon. Finely chop shallots. Heat butter (1) in a frying pan, fry bacon in it, sauté shallots until translucent.

Add leek and carrots, steam briefly. Remove vegetables, sauté lentils briefly, pour in clear soup and stock, season with cinnamon, ground cloves, coriander and ginger. Cover and simmer gently over medium heat for 15 min. Add the vegetables again 5 minutes before the end of the cooking time.

In the meantime, roast the beef fillet in a little butter, caramelize butter (2) in a saucepan. Add the lentil vegetables with cooking liquid to the saucepan, stir well. Extinguish with balsamic vinegar, season heartily with salt and pepper.

Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use them for a change!

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