Go ahead and schedule a dinner party—we’ve got the perfect dish right here. Ask your butcher to cut evenly sized fillets to ensure the steaks cook at the same rate.

Karen Rankin
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey

Recipe Summary

active:
15 mins
total:
20 mins
Yield:
Serves 4 (serving size: 4 oz. beef and 3/4 cup slaw)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Coat fillets on both sides evenly with ground fennel seeds, 1 teaspoon pepper, and 3/4 teaspoon salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high. Add fillets; cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven; cook at 425°F until a thermometer inserted in thickest portion registers 130°F to 135°F, 3 to 5 minutes. Transfer fillets to a plate; let rest 5 minutes.

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  • Meanwhile, whisk together vinegar, canola oil, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in a large bowl. Add sliced fennel, apple, onion, and parsley; toss to coat. Divide slaw among 4 plates. Slice fillets; divide among plates. Garnish with fennel fronds, if desired.

Nutrition Facts

322 calories; fat 20g; saturated fat 4g; protein 24g; carbohydrates 13g; fiber 3g; sugars 7g; sodium 677mg.
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