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🍽️ Juicy pepper steak with creamy fennel vegetables

680 kcal · 30 min · 4 servings

Juicy pepper steak with creamy fennel vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 100 degrees Celsius with top and bottom heat.
  2. 2. Wash the fennel thoroughly.
  3. 3. Remove the hard bottom end from the fennel.
  4. 4. Cut the fennel into quarters.
  5. 5. Slice the fennel into thin strips.
  6. 6. Peel the onion.
  7. 7. Cut the onion into thin strips as well.
  8. 8. Dice the cucumber into small pieces.
  9. 9. Pour boiling water over the tomato briefly.
  10. 10. Immediately plunge the tomato into cold water.
  11. 11. Peel the skin off the tomato.
  12. 12. Cut the tomato into quarters.
  13. 13. Remove the seeds from the tomato.
  14. 14. Dice the tomato flesh into small pieces.
  15. 15. Rinse the meat under running water.
  16. 16. Pat the meat dry with kitchen paper.
  17. 17. Season the meat with salt.
  18. 18. Season the meat generously with pepper.
  19. 19. Heat oil in a large frying pan.
  20. 20. Sear the meat on both sides over high heat.
  21. 21. Place the meat in the preheated oven.
  22. 22. Cook the meat in the oven for about 15 minutes.
  23. 23. Melt butter in a hot frying pan.
  24. 24. Add the onion strips to the pan.
  25. 25. Add the fennel strips to the pan.
  26. 26. Sauté the vegetables until translucent.
  27. 27. Pour the cream over the vegetables.
  28. 28. Let the sauce simmer over medium heat for about 5 minutes.
  29. 29. Fold the diced cucumber into the sauce.
  30. 30. Fold the diced tomato into the sauce.
  31. 31. Let the sauce rest briefly.
  32. 32. Season the sauce with salt and pepper to taste.
  33. 33. Warm the serving plates.
  34. 34. Place the fennel vegetable mixture on the plates.
  35. 35. Place the cooked steak on top of the vegetables.
  36. 36. Garnish the dish with fresh fennel fronds.
  37. 37. Serve the steak immediately.

Nutrition per serving