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Fillet steak with fennel chimichurri
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 607
  • Fat about 58g
  • Carbohydrates about 3g
  • Protein about 17g
This is needed
This is needed for 2 people
To steam
  • 1 dl olive oil
  • 50 g fennel, coarsely chopped
  • 1 red chilli, deseeded, cut into rings
  • 1 shallot, finely chopped
  • 4 sprigs thyme, finely chopped
  • 2 garlic clove, finely chopped
  • some saffron threads
To roast
  • some peppercorns, crushed
  • 0.5 tsp fennel seeds
  • 1 bunch parsley, finely chopped
  • 0.5 tsp salt
  • 1 tbsp white wine vinegar
  • 0.25 tsp sugar
  • 1 tsp dried oregano
To brown the meat
  • 0.25 tsp salt
  • 2 beef fillet medallions (each approx. 160 g)
  • a little pepper
  • clarified butter
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And that's how it's done
And that's how it's done
To steam
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.
To roast
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.
To brown the meat
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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