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🍽️ Veal loin steaks with tuna and fennel-carrot vegetables

454 kcal · 30 min · 4 servings

Ingredients

• 250 g carrots (3 carrots)
• 1 bulb fennel
• 2 onions
• 1 garlic clove
• 3 tbsp olive oil
• 3 tbsp anise liqueur (or fennel tea)
• 200 ml classic vegetable broth
• salt
• pepper
• 200 g veal fillet (4 veal fillets)
• 160 g tuna fillet (2 tuna fillets)

Instructions

1. 1. Peel the carrots.
2. 2. Cut the carrots into sticks about 1 cm thick.
3. 3. Remove the tough outer leaves from the fennel.
4. 4. Wash the fennel thoroughly.
5. 5. Cut the fennel into sticks as well.
6. 6. Chop the green fennel fronds finely.
7. 7. Set aside the fennel greens for garnish.
8. 8. Peel the onions.
9. 9. Peel the garlic cloves.
10. 10. Dice the onions and garlic finely.
11. 11. Pour half of the oil into a shallow, wide pot.
12. 12. Heat the oil in the pot.
13. 13. Add the diced onions and garlic to the hot oil.
14. 14. Sauté the vegetables for 3 to 4 minutes until they are colorless.
15. 15. Add the carrot sticks and fennel sticks to the vegetables.
16. 16. Sauté the vegetables for another 2 minutes.
17. 17. Deglaze the vegetables with the anise liqueur.
18. 18. Let the liquid reduce completely.
19. 19. Pour in the broth.
20. 20. Season the mixture with salt and pepper.
21. 21. Cover the pot.
22. 22. Simmer the vegetables over low heat for 12 to 15 minutes.
23. 23. Stir the vegetables several times while simmering.
24. 24. Pat the veal fillet pieces dry with kitchen paper.
25. 25. Place the meat pieces between cling film.
26. 26. Pound the meat slightly flat with a meat mallet.
27. 27. Pour the remaining oil into a grill pan.
28. 28. Heat the oil in the grill pan.
29. 29. Season the veal fillet pieces.
30. 30. Fry the meat in the pan for 1 minute on each side.
31. 31. Wrap the fried meat in aluminum foil.
32. 32. Set the wrapped meat aside.
33. 33. Wash the tuna steaks.
34. 34. Pat the tuna steaks dry.
35. 35. Fry the tuna steaks in the pan on only one side for 1 to 2 minutes.
36. 36. Season the tuna with pepper.
37. 37. Add a little salt if desired.
38. 38. Place the vegetables on the plates.
39. 39. Place the veal fillet pieces on the vegetables.
40. 40. Add the tuna steaks.
41. 41. Serve the dish immediately.
42. 42. Sprinkle the food with the reserved fennel greens.

Nutrition per serving

• kcal: 454
• Protein: 45 g · Fett/Fat: 24 g · Carbs: 11 g