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:

Betty Bossi Koch-Center

1dl olive oil
50g fennel, roughly chopped
1 red chilli, deseeded, cut into rings
2 garlic cloves, finely chopped
1 shallot, finely chopped
4sprigs thyme, finely chopped
some Fine Food Greek Safron
½tsp fennel seeds
some peppercorn, crushed
1bunch parsley, finely chopped
½tsp salt
¼tsp sugar
1tsp dried oregano
1tbsp white wine vinegar
2 Fine Food Canadian Bison Tenderloin Steak (approx. 160 g each)
¼tsp salt
a little pepper
clarified butter
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How it's done

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.

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

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