Sunday, March 20, 2011
Steak With Slow Pan-Fried Fennel
We had a steak night at the tummies' again and this time I have chosen a side dish that is so delicious I would be happy to do without the beautiful piece of steak.... well almost. I simply love the versatility of this humble vegetable - try cooking it this way if raw fennel in a crisp salad doesn't do it for you. This will go beautifully with a piece of grilled or pan-fried fish as suggested by Nigel Slater in his cookbook - "Real Cooking". It is coming into fennel season now and I will be sharing with you a few more dishes using this wonderful bulb in the coming months.
recipe for fennel from Nigel Slater's Real Food
serves 2 as a one dish meal
2 pieces of steak of your choice, trimmed of excess fat
3 medium size fennel, quartered
75 g of butter
grated parmesan cheese
salt and pepper to taste
olive oil for cooking
hot mustard or horseradish cream to serve
Cut fennel bulbs into quarters just before cooking as they discolour rather quickly after cutting.
Melt butter in a pan then add the fennel. Brown fennel for a minute or two over medium heat, turn and cook the other side.
Pour in enough water to come half way up the vegetable. Squeeze in the lemon juice, season with salt and pepper. Bring it to a boil then cover and simmer over low heat until the fennel is tender (~20 minutes).
Remove lid and turn up the heat. Cook until a few tablespoons of the cooking liquid is left, scatter a handful of grated parmesan cheese over. Put the lid back and cook for a further 1 to 2 minutes.
Grill steaks on a hot griddle or bbq to your liking, you can start this once the fennel has been cooking for 10 minutes. Remember to rest the beef before serving (1/2 of the cooking time).
Serve steak with the slow cooked fennel and spoon some of the delicious pan juice over.