This delicious dish is perfect for a low carbohydrate Phase 2 diet and is usually served in a hot summer day in both formal and informal gatherings. The divisive anise aroma of fennel makes the whole meal a delicious treat added to the tenderness of the beef steak.
140 grams Fennel (1 small bulb)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
230 grams Fillet mignon (large 1-inch thick steak)
2 tablespoons Onion chives (chopped)
- Using a mandoline, shave the fennel to make thin slices and soak it in a bowl of water with ice so that it would make a crisping effect.
- Mix lemon juice, salt, Dijon mustard, and black pepper inside an empty bottle of wine (or anything that would suffice) and shake until the mixture becomes emulsified perfect for making the dressing.
- Put salt and pepper on all sides of the steak.
- Preheat a skillet with in medium high heat with no oil or anything in it. It is advisable not to use nonstick coated cookware and use instead plain uncoated pan, and ideally one that has good heat retention (heavy bottomed, copper core, cast iron, etc) and is close to the size. Add the steak and cook one side for about 2 minutes or until the surface of the bottom turns very well brown. Flip the steak over and cook until it turns brown. Remove the steak from the pan and transfer it to a cutting board and let it rest for 10 minutes.
- While the steak is resting, drain the fennel and use a salad spinner to dry it. Put ii into a bowl full of chives.
- Put a light dressing on the fennel and split in between two plates.
- Slice the steak and split it between each salad. Add a little amount of dressing on top of the beef and sprinkle ground black pepper to accentuate the taste.