Small Veal Sirloin Steaks and Tuna

Ingredients

• 250 g Carrots (3 carrots)
• 1 bulb fennel
• 2 onions
• 1 Garlic clove
• 3 tbsp olive oil
• 3 tbsp anis 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 carrots and cut into 1 cm thick sticks.

2. 2.

   Clean, wash fennel and also cut into sticks. Chop the green part finely and set aside for garnish.

3. 3.

   Peel onions and garlic and dice finely.

4. 4.

   Heat half of the oil in a wide shallow pan. Sauté onions and garlic for 3-4 minutes until translucent.

5. 5.

   Add carrots and fennel and sauté for another 2 minutes.

6. 6.

   Deglaze with anis liqueur, let it reduce completely.

7. 7.

   Pour in broth, season with salt and pepper, cover and simmer over low heat for 12-15 minutes, stirring occasionally.

8. 8.

   Meanwhile pat veal fillet pieces dry, optionally flatten slightly under plastic wrap with a meat mallet.

9. 9.

   Heat remaining oil in a grill pan. Season the meat and sear each side for 1 minute. Wrap in foil and set aside.

10. 10.

    Wash tuna steaks, pat dry and sear on one side for 1-2 minutes. Season with pepper and optional salt. Plate together with vegetable and veal, sprinkle with reserved fennel greens and serve immediately.