Steak and Fennel Sandwiches

Ingredients

• 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

Preparation

1. 1. Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl.
2. 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. 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. 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.