Place a fry pan on medium-high heat with a tablespoon of oil. Allow the oil to get hot.
Season both sides of room-temperature steak with salt & pepper.
For 2cm thick steaks, use the 6-2-2 method. That’s 6 minutes on one side, 2 minutes on the other side before removing steak from heat and allowing to rest for a further 2 minutes.
Meanwhile in another oiled pan on medium heat combine shallot, garlic, lentils, bay leaves and a splash each of white wine vinegar & sherry vinegar.
Cook for a few minutes, allowing vinegar to evaporate before turning off the heat. Stir through fresh celery leaf.
In a small bowl, combine ingredients for mustard dressing and mix well.
Slice the pork steak and serve on top of the lentils. Drizzle mustard dressing over the dish.