for 2 person

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 sprig	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

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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