Steak Fillet with Fennel Chimichurri
Ingredients
- 1 dl olive oil
- 50 g fennel, coarsely chopped
- 1 red chili, insides removed, cut into rings
- 2 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 0.5 tsp. fennel seeds
- some saffron threads
- 4 sprigs thyme, finely chopped
- 1 bunch parsley, finely chopped
- some peppercorns, crushed
- 0.25 tsp. salt
- 0.25 tsp. sugar
- 1 tbsp. white wine vinegar
- 1 tsp. dried oregano
- a little pepper
- 2 beef fillet medallions (approx. 160 g each)
- clarified butter
Total time: 20m
Preparation Time: 20m
Servings
For
2 people
Nutritional Information
Contains 607 Kcal, 17g Protein, 3g Carbohydrates, 58g Fat
Ingredients
- 1 dl olive oil
- 50 g fennel, coarsely chopped
- 1 red chili, insides removed, cut into rings
- 2 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 0.5 tsp. fennel seeds
- some saffron threads
- 4 sprigs thyme, finely chopped
- 1 bunch parsley, finely chopped
- some peppercorns, crushed
- 0.25 tsp. salt
- 0.25 tsp. sugar
- 1 tbsp. white wine vinegar
- 1 tsp. dried oregano
- a little pepper
- 2 beef fillet medallions (approx. 160 g each)
- clarified butter
Instructions
- Heat the olive oil in a non-stick frying pan, add the fennel and remaining ingredients including the thyme, sauté for approx. 2 mins., stirring constantly, place in a bowl, add the saffron, mix and leave to cool a little. Toast the fennel seeds in a pan, without oil. Leave to cool a little, finely chop and add to the fennel. Add the peppercorns and remaining ingredients including vinegar to the fennel and mix well. Season the meat. Heat the clarified butter in a frying pan, fry the meat for approx. 3 mins. each side, remove the pan from the heat and allow the meat to marinate briefly for a few minutes in the pan.
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Tipp:
Nudeln.
