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Betty Bossi Koch-Center
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.
|Serve:||Serve the fennel chimichurri with the fillet steak.|
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