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Put the lentils in a saucepan, cover with the stock (or water) and add the onion, bay leaf and garlic. Bring to the boil then lower the heat and simmer for 20 minutes, or until the lentils are tender but retain some bite.
Meanwhile, make the dressing. Put a pinch of sea salt into a small bowl, add the red wine vinegar, mustard and a little ground black pepper, then beat in the olive oil until well combined. Peel the horseradish and grate finely into a separate bowl. Stir it into the dressing a little at a time. You need a couple of teaspoons of it, but add more or less to taste.
When the lentils are done, drain well and add the dressing while they are still warm. Mix in the parsley.
Place thin slivers of beef amongst the lentils, scatter over a little more sea salt, and serve.