Ingredients

Method

For the fillet rub, combine:
• 800 g beef fillet
• 2 cloves garlic, crushed
• 5 T olive oil
• 2 t ground nutmeg
• Sea salt and freshly ground black pepper
For the fillet rub, combine:
• 1 t cumin seeds
• 2 cloves garlic, crushed
• 1 t dried chilli
• 2 t ground nutmeg
For the dhal:
• 1 t cumin seeds
• 1/2 t cassia
• 1 t dried chilli
• 1/2 t ground cinnamon
For the dhal:
• 1 t cumin seeds
• 1/2 t cassia
• 1 t black mustard seeds
• 1/2 t ground cinnamon
• 320 g dried yellow lentils
• 1 t cumin seeds
• A few fresh or dried curry leaves
• 1 t black mustard seeds
• 2 cups good quality vegetable stock
• 320 g dried yellow lentils
• 150 g cherry tomatoes, halved
• A few fresh or dried curry leaves
• 1/2 cup chopped coriander
• 2 cups good quality vegetable stock
• 150 g cherry tomatoes, halved
• 1/2 cup chopped coriander

Method

Ingredients

Preheat the oven to 180°C.
Rub the fillet in 3 T olive oil and dust with the rub, then set aside.
To a saucepan over a medium to low heat, add the remaining olive oil and, when hot, fry the dhal spices until fragrant. Add the lentils and curry leaves and stir for another minute or two before adding the stock. Leave to simmer for an hour, or until the lentils have swollen and absorbed all the flavours.
Roughly blend the tomato and coriander, then stir through the lentil mixture. About 15 to 20 minutes before the lentils are ready, transfer the fillet to a baking tray and place in the oven.
Once cooked to your liking, remove from the oven and allow to rest for 5 minutes.
Ladle generous spoonfuls of the fragrant lentils into deep bowls and serve with slices of tender fillet.
Season to taste.