Beef: Fillet Steak with Fennel Chimichurri

Fillet Steak with Fennel Chimichurri


  • 0.25 tsp. salt
  • clarified butter
  • a little pepper
  • 1 shallot, finely chopped
  • 0.5 tsp. fennel seeds
  • 1 bunch parsley, finely chopped
  • 1 dl olive oil
  • 50 g fennel, coarsely chopped
  • 2 clove of garlic, finely chopped
  • 1 red chilli, insides removed, cut into rings
  • 4 sprigs thyme, finely chopped
  • some saffron threads
  • some peppercorns, crushed
  • 0.25 tsp. sugar
  • 1 tsp. dried oregano
  • 1 tbsp. white wine vinegar
  • 2 medallions of beef fillet (approx. 160 g each)
Order the ingredients from COOP@home


Heat the olive oil in a non-stick frying pan, add the fennel and remaining ingredients including the thyme, sauté for approx. 2 mins., stirring constantly, place in a bowl, add the saffron, mix and leave to cool a little. Toast the fennel seeds in a pan, without oil. Leave to cool a little, finely chop and add to the fennel. Add the peppercorns and remaining ingredients including vinegar to the fennel and mix well. Season the meat. Heat the clarified butter in a frying pan, fry the meat for approx. 3 mins. each side, remove the pan from the heat and allow the meat to marinate briefly for a few minutes in the pan.


  • Beef
  • 20 mins Preparation/cooking time: ca. 20m
  • Servings For 2 people
  • Nutrition 607 Kcal