Steak Fillet with Fennel Chimichurri

Total time: 20m
Preparation Time: 20m

For 2 people

Nutritional Information

Contains 607 Kcal, 17g Protein, 3g Carbohydrates, 58g Fat


  • 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

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  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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