John Myers
Contents
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Ingredients
- 2 Pc. Fennel bulbs with green, a about 350 gr.
- 40 g Shallot cubes
- 1 Pc. Chopped garlic
- Butter
- 120 ml White wine dry
- 1 tsp Powdered sugar
- 300 ml Veal stock
- 150 ml Cream
- 1 tbsp Vermouth Noilly Prat
- Salt
- Ground white pepper
- 15 g Freshly grated Parmesan
- 2 Pc. Beef fillet steak
Instructions
- Cut the green from the fennel bulbs and set aside. Clean the bulbs and use the sections for the sauce. Cut the fennel lengthways into 1 cm thick slices.
- Heat the butter in a saucepan and fry the shallots, fennel sections and garlic until translucent. Dust with icing sugar, sweat and deglaze with wine. Reduce to half over medium heat. Add the stock and cream and let simmer for approx. 25 minutes. Pour through a sieve into a large saucepan. Season with salt, pepper and wormwood to taste.
- Place the fennel slices side by side in the sauce and cook for about 15 minutes with the lid almost closed on a low heat. Fry fillet steaks to taste.
- Arrange the fennel vegetables with the sauce on a plate, sprinkle with fennel greens and Parmesan, cut open the fillet and place on top. Side dish: pasta, rosemary potatoes or baguette. Of course, these vegetables also go well with fish, poultry or any other meat dish.
Nutrition
Serving: 100gCalories: 105kcalCarbohydrates: 3gProtein: 1.5gFat: 8g
