Fillet steak with fennel chimichurri

Fillet steak with fennel chimichurri

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 607 kcal
, Fat: 58 g
, Carbohydrate: 3 g
, Protein: 17 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To steam

1 dl olive oil
50 g fennel, coarsely chopped
1 red chilli, deseeded, cut into rings
2 garlic cloves, finely chopped
1 shallot, finely chopped
4 sprigs thyme, finely chopped
some Fine Food Greek Saffron

To roast

½ tsp fennel seeds
some peppercorns, crushed
1 bunch parsley, finely chopped
½ tsp salt
¼ tsp sugar
1 tsp dried oregano
1 tbsp white wine vinegar

To brown the meat

2 Fine Food Canadian Bison Tenderloin Steak (each approx. 160 g)
¼ tsp salt
a little pepper
clarified butter
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How it's done

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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.

Good to know
Tip: pasta.
Serve: Serve the fennel chimichurri with the fillet steak.

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