Pepper Steak with Creamy Fennel

Ingredients

• 1 head fennel
• 1 onion
• 1 pickled cucumber
• 1 tomato
• 2 rump steaks (ready to cook, about 180 g each)
• Salt
• Pepper (freshly ground)
• 2 tbsp plant oil
• 2 tbsp butter
• 120 ml heavy cream
• fennel greens (for garnish)

Instructions

1. 1.

   Preheat the oven to 100°C with top and bottom heat.

2. 2.

   Wash, trim, quarter the fennel, remove the core, and slice into thin strips. Peel the onion and slice into thin strips. Dice the cucumber small. Blanch the tomato, shock, peel, quarter, seed, and dice finely.

3. 3.

   Rinse the steaks, pat dry, season with salt, liberally pepper, and sear in a hot pan with oil on both sides.

4. 4.

   Bake in the preheated oven for about 15 minutes until pink inside.

5. 5.

   Meanwhile, sauté onion and fennel in a hot pan with melted butter until translucent. Pour in cream, simmer over medium heat for about 5 minutes, then stir in vegetable cubes. Let it thicken slightly and season with salt and pepper.

6. 6.

   Plate on warmed dishes, place the steak on top, garnish with fennel greens, and serve.