Steak and fennel salad

Fairlady
4 servings Prep: 15 mins, Cooking: 20 mins
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Sprinkle with mint leaves and pomegranate rubies.

By Food24 May 04 2015
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Ingredients (15)

2 Tbs fresh chillies — 573
1 Tbs pomegranate — syrup
sea salt and freshly ground black pepper
2 steak — porterhouse
1 Tbs butter
1 Tbs fresh chillies — 573
4 fennel — baby, bulbs, halved
30 g fresh mint
75 g pomegranate — rubies
Sauce:
2 Tbs butter
11/2 Tbs pomegranate — syrup
1/4 tsp cinnamon — ground
1 tsp honey
200 g figs — fresh, halved
sea salt and freshly ground black pepper
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Method:

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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