Fillet steak with fennel vegetables

Name: Fillet steak with fennel vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Long grain rice; 7-10 Tbsp Salt; 1 Fennel Tuber; 1 small tomato; 1 Shallot; 1 TABLESPOON Sunflower oil; 1 (approx. 200 g) Fillet steak; 7-10 Tbsp Pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Long grain rice
7-10 Tbsp Salt
1 Fennel Tuber
1 small tomato
1 Shallot
1 TABLESPOON Sunflower oil
1 (approx. 200 g) Fillet steak
7-10 Tbsp Pepper
7-10 Tbsp Aluminium foil

Directions

1
Bring rice, some salt and 100 ml water to the boil. Cook over low heat for about 10 minutes. Clean the fennel (putting the green aside), wash and cut into thin slices. Blanch for about 10 minutes in boiling salted water.
2
Wash, quarter and seed the tomato. Cut the flesh into small cubes. Peel and finely dice the shallot. Heat the oil in a small pan and fry the steak for 8-10 minutes while turning.
3
Season with salt and pepper. Wrap in aluminium foil and let it rest. Steam diced tomatoes and shallots briefly in the frying fat, add rice and fry for a few minutes. Chop the fennel greens, except for a twig, and mix in.
4
Season to taste with salt and pepper. Arrange the steak with tomato rice and fennel. Garnish with fennel branch.