Steak and fennel salad

Recipe from: 6 October 2015
recipe, salad, steak

Ingredients 16
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 2
    Tbs
    olive oil
  • 1
    Tbs
    pomegranate syrup
  • Sea salt and black pepper
  • 2
    Porterhouse steaks
  • 1
    Tbs
    butter
  • 1
    Tbs
    olive oil
  • 4
    baby fennel bulbs, halved
  • 30
    g
    fresh mint
  • 75
    g
    fresh pomegranate rubies
  • SAUCE:
  • 2
    Tbs
    butter
  • 11/2
    Tbs
    pomegranate syrup
  • 1/4
    tsp
    cinnamon, ground
  • 1
    tsp
    honey
  • 200
    g
    fresh figs, halved
  • Sea salt and black pepper
 

Method

00:15
 
Whisk together 2 tbsp olive oil and the pomegranate syrup. Season. Place steaks in a bowl and rub with the mixture. Allow to stand for 10 minutes.

Heat 1 tbsp butter and 1 tbsp olive oil in a pan. Add steak and cook for 3–4 minutes on both sides, or until cooked to desired doneness. Remove from pan and set aside. Allow to stand for 5 minutes, then cut into slices.

For the sauce:
Add 2 tbsp butter to a pan, allow to melt. Stir through pomegranate syrup. Cook for 1 minute, adding a splash of water. Add cinnamon and honey, toss in halved figs and stir to coat well. Cook for 1 minute, remove pan from heat. Season.

To serve:
Place sliced beef and fennel on a serving plate, drizzle over fig sauce and sprinkle with mint leaves and pomegranate rubies

Text and image:Fairlady


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Read more on: steak  |  recipe  |  salad
 

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