
Seared Eye Fillet with Shaved Fennel and Jalapeño
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Easy
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Ingredients
- Quality eye fillet
- 1 green jalapeño
- 1 Fennel
- 2 table spoons of dark soya sauce
- 1 table spoon of rice vinegar
- Japanese Red Pepper
- Dash of olive oil
- 1 knob of butter
- Salt and Pepper to taste
Instructions
- Heat olive oil in a pot, then add the fennel which is finely sliced (or shaved). Sweat over medium head and then add the butter to it. Cook for further 2 - 3 min to caramelize the butter slightly and infuse the fennel with nice buttery taste. Turn off the heat and cover the pot with a lid.
- Season the eye fillet with salt and place it in a hot pan fry
- Seal the meat evenly around and take out to rest for 5-10 min
- Slice the beef in thin slices and layout on the plate, decorate with the fennel above and add the finely sliced Jalapeño on top of the beef.
- Dust with red pepper and pour the soya and vinegar mix on top and decorate with fennel leaves
- Servings : 2
- Ready in : 30 Minutes
- Recipe Type : Dinner
- Ingredient : Beef, Butter, Dark Soya Sauce, Eye Fillet, Fennel, Jalapeño, Oil, Olive Oil, Rice Vinegar
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