Fillet steak with fennel vegetables (diabetics)

Name: Fillet steak with fennel vegetables (diabetics)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 45 g Long grain rice; 7-10 Tbsp Salt; 1 (approx. 150 g) small, cleaned fennel bulb; 1 (approx. 35 g) small, cleaned tomato; 1 peeled shallot or small onion about 15 g); 1 TEASPOON Sunflower oil; 1 (approx. 200 g) Beef fillet steak; 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

45 g Long grain rice
7-10 Tbsp Salt
1 (approx. 150 g) small, cleaned fennel bulb
1 (approx. 35 g) small, cleaned tomato
1 peeled shallot or small onion about 15 g)
1 TEASPOON Sunflower oil
1 (approx. 200 g) Beef fillet steak
7-10 Tbsp Pepper

Directions

1
Bring 100 ml water and a little salt to the boil in a small pot. Add rice and let it swell for about 12 minutes at low heat in a closed pot. Cut the fennel bulb into thin slices or wedges (put fresh fennel green aside). Steam vegetables covered in boiling salted water for about 10 minutes. Cut tomatoes into quarters, remove seeds as desired. Dice flesh finely. Heat the oil in a small coated pan and fry the steak for 8-10 minutes while turning.
2
Season with salt and pepper. Wrap in aluminium foil and let it rest for about 5 minutes until the meat juice has settled. Briefly sauté the diced tomatoes and shallots in the cooking fat. Add rice and braise for a few minutes, turning several times. Chop the fennel greens and mix in. Season to taste with salt and pepper. Arrange steak with tomato rice and fennel vegetables