Fillet Steak on Fennel, a Quick, Summery Steak Recipe
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
The fillet steak recipe on fennel shows you a wonderful main course with a fine, light vegetable side dish.
Every now and then I pay attention to the slim line or I want to create a balance.
Then steak with vegetables is a good idea.
The following instructions show you the preparation with a cooking video.
Good succeed! I wish you a lot of fun cooking yourself!
Table of Contents
1. Recipe Fillet Steak
Below are the instructions with all the relevant information…
Fillet Steak on Fennel
Cooked, photographed and written down by chef Thomas Sixt.
Prepare simple instructions for steak with fillet and low carb side dish.
|300||g||fillet of beef|
|black ground pepper|
Prepare the ingredients for the preparation according to the list above.
Clean the fennel, remove the coarse greens and keep for the soup.
Halve the fennel bulb and cut in from above.
Make two horizontal cuts through the fennel bulb.
Then cut the fennel bulb into cubes.
Fry the fennel cubes in olive oil, allow to take on colour.
Fry the pieces of beef fillet in a pan with a little olive oil.
Alternatively, fry or grill in a high-quality pan without oil.
Turn the steak after 3 minutes in the pan.
Refine the fennel vegetables with raisins.
Season the vegetables with salt, pepper and olive oil.
Keep the fennel warm for serving.
Check the degree of doneness of the steak with a pressure test.
Allow the steak to cook to the desired degree of doneness, with or without the lid.
Season steak with salt and pepper.
I prefer to use fleur de sel or ancient salt and black pepper.
Prepare hot plates.
I either put the plates in the oven for 15 minutes at 100°C or briefly heat the plates in the microwave.
Arrange the fennel vegetables in the middle of the hot plates.
Arrange the fillet steak on the fennel.
Drizzle the preparation with cold olive oil and refine.
Add a sprig of rosemary for decoration.
Optionally, you can halve the steak once in the middle and arrange it sliced on the plate.
Serve quickly and enjoy.
I wish you a good appetite!
You can also use goji berries instead of raisins.
You can also season the fennel vegetables with 1 teaspoon lemon juice and 1 tablespoon olive oil.
2. Calories and Nutritional Values
3. Buy Meat: The Fillet Steak is Buttery Tender without the Meat Aging
It’s a light dish, healthy and not heavy, great for a nice summer evening.
Since I refine the roasted fennel with raisins, the steak with side dish has a Mediterranean flavor on the one hand and a slightly oriental and sweet taste on the other.
Filet steak with fennel, ideal for guests, on the menu, or for an evening for two!Tip from chef Thomas Sixt
I love fillet steaks because the meat is always tender and I can save weeks of maturing the steaks in the fridge.
The maturity is always the problem with the steaks. I always buy rib eye steak, rump steak and rump steak close to the expiry date and then leave the meat in my fridge for another 10 days.
At best you buy vacuum-packed steaks, then you don’t have to worry about it.
If the goods come fresh from the butcher, then pickling in oil is the order of the day.
The meat should always be covered with oil. To make it work, simply place a piece of cling film on the meat that has been doused with oil and add more oil on top.
Herbs like rosemary, thyme, bay leaf, and peppercorns affect the flavor a bit.
No storms of enthusiasm are to be expected from my side, because I prefer to add the herbs and aromatics to the roast and think they are more effective there.
3.1 How was Meat Stored and Prepared for Aging in the Past?
Steak meat used to be dipped in liquid lard, among other things, and then hung up in the cold store.
The pork fat seals the meat airtight and it can mature well and last a few days longer.
This variant can only be used to a limited extent at home and makes little sense.
Buy rib-eye steak, rump steak and rump steak close to the expiry date and let them mature in your own fridge!Tip for aging meat from chef Thomas Sixt
4. Fry or Grill Fillet Steak Properly
Frying a steak has recently become a science of its own.
I’m doing it again as I learned from star chef Alfons Schuhbeck in Waging am See:
- Rinse steak in cold water and dry
- Season with salt and pepper
- Fry on all sides in a little oil to the desired doneness.
I can’t understand the hysteria surrounding burnt pepper and I think the meat tastes better if it’s seasoned before roasting.
In the video I show it with seasoning after frying, but now I do it the other way around.
At least no one can say I haven’t tried it 🙂
Season steaks just before roasting, that’s my version and it tastes great!Fry a steak like in the star gastronomy tip from chef Thomas Sixt
4.1 Prepare the Fillet Steak in the Pan or on the Grill
The most important aspect of roasting and grilling steak is the heat.
The meat should be cooked at high heat so that as little meat juice as possible escapes.
If the heat is too low, the meat will cook and the result will not be what you want.
What is important when frying a steak!
We cooks have learned that the pores in meat close when it is seared. In new, popular-scientific books, this is now repeatedly taken up and refuted.
Also the internet is full of smart people who now know that meat has no pores.
Be that as it may, in the end it comes down to the same thing, whether the pores close or the surface proteins of the outer cells are caramelized, it doesn’t matter at all.
Frying and thus caramelizing is important for the taste.
This so-called Maillard reaction ensures the tasty crust.
Fry the steak vigorously, with a little heat-resistant fat, so it becomes tasty!Tip for roasting a steak from chef Thomas Sixt
5. Prepare Fillet Steak Rare, Medium or Well Done
The matter is not half as tricky as it is treated.
Below is a table showing the degrees of doneness and temperatures:
In principle, steaks are usually served rare, medium or well done, everything in between is science and I would like to focus on these three degrees of doneness.
Option one is the safest, take a thermometer and check the temperature carefully.
The pressure test is somewhat less precise:
“Rare” is very “soft” in print, “Medium” is slightly “bouncy” and “Well done” is “very firm” in print.
Meat juice pearls are also visible on the surface of the steak when the cooking level is medium.
6. Suitable Side Dishes for the Fillet Steak
The great advantage of this dish is undoubtedly its quick preparation.
You only need a pan, first prepare the fennel and then put it in a bowl.
Rinse the pan briefly and fry the steaks in it right away.
I love this dish because it’s quick and easy.
One pan is enough for this dish – a quick steak with a side dish of vegetables!Preparation tip from chef Thomas Sixt
I’ve recently seasoned the fennel with a little cinnamon and a little cayenne pepper, added some lemon juice to the seasoning and also used rosemary-garlic oil that I made myself.
The fennel tastes excellent lukewarm!
Other matching supplements
7. More Recipe Ideas with Beef
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