I ended up using left over tenderloin roast. I did make the Homemade Mayonnaise, but next time will just use Miracle Whip. We loved the fennel and flavors combined.
Steak and Fennel Sandwiches
If you're keeping track of fat grams, this hefty sandwich provides about one-third of your day's needs. We suggest using a jarred canola-based mayonnaise if you would rather purchase the condiment.
More From Cooking Light
- Calories: 475
- Fat: 23.6g
- Saturated fat: 4.2g
- Monounsaturated fat: 13.5g
- Polyunsaturated fat: 3.8g
- Protein: 30.7g
- Carbohydrate: 36.4g
- Fiber: 3.4g
- Cholesterol: 79mg
- Iron: 4.2mg
- Sodium: 794mg
- Calcium: 70mg
- 1/2 teaspoon ground fennel seeds
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 4 teaspoons olive oil, divided
- 3 cups thinly sliced fennel bulb (about 1 bulb)
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- 8 teaspoons Homemade Mayonnaise
- 8 (1-ounce) slices ciabatta, lightly toasted
- 1 cup arugula
- 1. Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl.
- 2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon spice mixture and fennel; sauté 15 minutes or until fennel is tender and lightly browned, stirring frequently. Transfer to a bowl; wipe pan clean with paper towels.
- 3. Heat remaining 2 teaspoons oil in pan; sprinkle steaks evenly with remaining spice mixture. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Thinly slice steaks.
- 4. To prepare sandwiches, spread 2 teaspoons Homemade Mayonnaise onto each of 4 bread slices. Top each with one-fourth of beef, one-fourth of fennel, and 1/4 cup arugula. Top with remaining 4 bread slices.
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