Peppered Steak with Creamy Fennel
Ingredients
- Ingredients
- 1 Fennel bulb
- 1 onion
- 1 Pickled cucumber
- 1 Tomato
- 2 Sirloin steak (each about 180 g)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 2 Tbsps butter
- 120 milliliters Whipped cream
- fennel fronds (for garnish)
Preparation steps
Preheat the oven to 100°C (approximately 215°F).
Rinse and quarter the fennel. Remove the hard stalk and julienne. Peel and julienne the onion. Finely dice the dill pickle. Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Cut into quarters, remove the core, and finely dice.
Rinse the beef and pat dry. Season generously with salt and pepper. Heat the oil in a pan, and sear the meat on all sides.
Bake the beef in the oven for 15 minutes, until pink in the center.
Heat the butter in a pan, and sweat the onion and fennel. Add the cream and simmer for 5 minutes over medium heat. Add the diced vegetables, simmer briefly, and season to taste with salt and pepper.
Place the creamy vegetables on plates and top with the meat. Garnish with the fennel fronds and serve.
