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
Photo: Randy Mayor; Styling: Cindy Barr
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Amount per serving
- 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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