Fennel Crusted Beef with Freekeh Salad and Aioli | The Source Bulk Foods
Fennel Crusted Beef with Freekeh Salad and Aioli https://www.thesourcebulkfoods.co.uk/wp-content/uploads/2021/04/Fennel-Crusted-Beef-Freekah-Salad.jpg Gluten Friendly, Lunch, Dinner 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 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. Place 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. Preheat 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. Bring 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. Heat 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. To serve, place the rocket on a large plate and top with freekeh mixture, roasted fennel, beef, lemon wedges and caper aioli. PT1 Hour 20M
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Fennel Crusted Beef with Freekeh Salad and Aioli

Fennel Crusted Beef Freekah Salad DOWNLOAD RECIPE

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.

1

Place 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.

2

Preheat 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.

3

Bring 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.

4

Heat 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.

5

To serve, place the rocket on a large plate and top with freekeh mixture, roasted fennel, beef, lemon wedges and caper aioli.

6

Lunch

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