Amelia Freer: Minute Steak with Roasted Fennel and a Rocket and Caper Dressing

Amelia Freer: Minute Steak with Roasted Fennel and a Rocket and Caper Dressing

  1. List Of Ingredients
  2. For the fennel:
  3. 1 firm bulb of fennel
  4. olive oil
  5. sea salt and freshly ground black pepper
  6. a squeeze of lemon juice
  7. For the dressing:
  8. 4 salted anchovies
  9. 1 tablespoon capers
  10. 1 sun-dried tomato (in olive oil)
  11. 1 small clove of garlic, peeled and crushed
  12. 4 green or Kalamata olives, pitted
  13. 1 bag (approx. 70g) of wild rocket
  14. 1 ripe beef tomato
  15. juice and zest of ½ a lemon
  16. 1 tablespoon extra virgin olive oil
  17. For the seared beef:
  18. olive oil
  19. 200g beef fillet
  20. sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C/160°C fan/gas 4. Cut the fennel into thin wedges and place on a baking tray. Drizzle with olive oil, season, and squeeze over the lemon juice. Roast in the oven for 15 to 20 minutes, until softened and lightly charred, turning once during cooking.

Meanwhile, make the dressing by putting all the ingredients (except the olive oil) into a blender and pulsing them a few times. Slowly add the olive oil while you are pulsing, but don’t overdo it, as you want to keep some texture. Taste and adjust the seasoning as necessary.

For the beef, heat 1 tablespoon of olive oil in a non-stick frying pan until almost smoking. Season the fillet with salt and pepper and carefully add to the hot pan. Cook for 2 minutes on each side for rare; 3–4 for medium; 4–5 for well done, then transfer to a plate or board, loosely cover with foil and allow to rest for a few minutes.

Arrange the fennel wedges on a serving platter. Slice the beef thinly and place in and around the fennel. Drizzle over the rocket dressing and scatter on some broccoli sprouts.