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Fennel Crusted Beef with Freekeh Salad and Aioli
INGREDIENTS
1 tbs fennel seeds
1 tsp mixed peppercorns
100mL olive oil
600g beef eye fillet
Salt to taste
2 fennel bulbs, trimmed & quartered
Cracked pepper
200g freekeh
2 tsp organic maple syrup
2 tsp organic apple cider vinegar
Handful fresh parsley, chopped
3 shallots, thinly sliced
100g kalamata olives, halved
120g rocket
½ lemon, cut into wedges
Aioli
2 cloves garlic
Pinch of salt
1 egg
250mL organic sunflower oil
1 tbs lemon juice
1 tsp lemon pepper
2 tbs capers, chopped
TIME
1 Hour 20 Minutes
SERVES
4
DIFFICULTY
METHOD
For the aioli, place the garlic, salt and egg in a food processor and process until creamy. With the motor running, very slowly add the sunflower oil. Then add the lemon juice and lemon pepper and process briefly. Spoon into a bowl, top with capers and refrigerate until ready to serve.
1Place the fennel seeds and peppercorns in a frying pan over high heat and toast, shaking the pan for 1 minute until fragrant. Crush in a mortar and pestle along with a pinch of salt. Press into the beef to coat. Set aside.
2Preheat oven to 200°C. Place fennel on a large roasting tray and toss with one tablespoon olive oil, pinch of salt and cracked pepper. Place in the oven and roast for 40 minutes.
3Bring a medium saucepan of water to the boil and add the freekeh. Cook for 15-20 minutes until tender. Strain and place in a large bowl along with a tablespoon of olive oil, maple syrup, apple cider vinegar, parsley, shallots and olives. Mix to combine.
4Heat 1 tablespoon olive oil in a non-stick frying pan over medium high heat. Add the beef and cook, about 2 minutes per side for medium rare, depending on the thickness of the piece. Remove from heat and allow to rest for 5 minutes. Slice thinly.
5To serve, place the rocket on a large plate and top with freekeh mixture, roasted fennel, beef, lemon wedges and caper aioli.
6Lunch
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