Fillet steak with fennel chimichurri
Ingredients
- 1 dl olive oil
- 50 g fennel, roughly chopped
- 1 red chilli , deseeded, cut into rings
- 2 garlic clove, 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, roughly chopped
- 1 red chilli , deseeded, cut into rings
- 2 garlic clove, 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 all the ingredients up to and 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 all the ingredients up to and 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 hob and leave the meat to stand for a few minutes in the pan.
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Tip:
pasta.
