- 1 butternut squash
- 1 garlic clove
- A handful of tarragon, leaves only
- 1 tbsp Dijon mustard
- 2 sirloin minute steaks
- A 200g punnet of portobello mushrooms
- A 400g tin of green lentils
- Sea salt and freshly ground pepper
- 2 tbsp + 1 tsp olive oil
- 1 tbsp water
- Baking tray
- Heavy-based frying or griddle pan
- Bowl
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the squash and scoop out the seeds with a spoon. Cut into small chunks and spread out on a baking tray. Toss with 1 tbsp oil and some seasoning. Roast for 35 mins.
- 2.
Peel and finely chop the garlic. Roughly chop most of the tarragon leaves. Tip both into a small bowl. Add the Dijon mustard, a little seasoning, 1 tbsp oil and 1 tbsp water. Whisk to make a dressing. Put to one side.
- 3.
Heat a heavy-based frying or griddle pan till it’s smoking hot. Season the steaks all over and rub with 1 tsp oil. Fry for 1-3 mins on each side, depending on how you like your steak. Transfer to a board to rest for 5 mins.
- 4.
Thickly slice the mushrooms. Add 1 tbsp oil to the steak pan. Fry the mushrooms for 3-4 mins till golden brown on both sides.
- 5.
Drain and rinse the lentils. Tip into a mixing bowl and combine with half of the dressing.
- 6.
Slice the steak into pieces. If there are any resting juices, pour them into the lentils.
- 7.
Scatter a few spoonfuls of lentils onto each plate and top with slices of the steak, mushrooms and the squash. Drizzle generously with more dressing and garnish with any remaining tarragon leaves.
- Tip
No skin off your squash
You can save time by leaving the skin on the squash. It’s thin enough to eat, although the squash may take a few mins more to cook through. So test by inserting a skewer into a chunk of squash.