Pepper-crusted beef with lentils

1.Preheat oven to 220°C/200°C fan forced. Using a pencil, draw 4 x 8cm circles on a piece of baking paper. Grease a baking tray, then place paper, pencil-side down, on tray. Divide parmesan equally onto prepared circles; spread to cover. Bake for 3-4 minutes or until melted. Cool until cheese sets.

2.Meanwhile, drizzle beef with half the oil; season with salt. Using a mortar and pestle, pound combined peppercorns gently until coarsely ground. Sprinkle edge of each steak with pepper to lightly coat.

3.Heat a char-grill pan over moderate heat. Add beef. Cook for 1-2 minutes each side or until browned and seared. Transfer to a baking tray. Bake for 5 minutes for medium or until cooked to your liking. Cover with foil. Rest for 5 minutes.

4.Add remaining oil to a large frying pan over moderate heat. Add onion. Cook and stir for 2 minutes or until softened. Add garlic, lentils, tomato and stock. Bring to the boil. Reduce heat. Simmer, uncovered, stirring occasionally, for 3-4 minutes or until thickened slightly. Remove from heat. Stir in basil. Season. Spoon lentil mixture onto serving plates. Top with beef and parmesan crisps. Serve with salad.