Delicious! Absolutely delicious!
This started as a Relish recipe, but they suggested making roasted asparagus with the steak and I am obsessed with fennel at the moment (my grandma would be so proud), so I decided that we would have roasted fennel and carrots (the poor carrots have been living in the crisper drawer for weeks!!). Seriously, the fennel turns into candy. Make this tonight - it is so freaking good. If you didn't like fennel before today, try it roasted and you will LOVE it. I wish I had bought multiple bulbs!
Sirloin filet with sun-dried tomato butter
Adapted from Relish
2 tablespoons butter, room temperature
2 tablespoons sun-dried tomatoes, minced (blot oil-packed sun-dried tomatoes)
1 tablespoon basil, chopped
1 teaspoon garlic, minced
2 sirloin filets
1. To make the compound butter, mash together the butter, sun-dried tomatoes and garlic in a small bowl. Gently mix in the basil. Cover with plastic wrap and chill until firm.
2. Preheat grill pan or sauté pan over medium high heat. Rub olive oil on both sides of the steaks. Season both sides with coarse salt and freshly ground pepper. Cook each side of the steak for a couple minutes (until nicely browned), then reduce heat and cook until desired doneness.
3. Transfer to a plate to rest and top with sun-dried tomato butter.
Roasted Fennel and Carrots
1 large fennel bulb, tops and bruised/tough outer layer removed (reserve a few fronds for garnish)
Extra virgin olive oil
coarse salt and freshly ground pepper
5 small-ish carrots, peeled and cut into 1- 1 1/2 inch pieces
1. Preheat oven to 400 degrees.
2. Cut fennel into 1/4-1/2 inch slices and transfer to foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat all pieces. Roast for 30 minutes.
3. Combine carrots, olive oil, salt and pepper in a bowl. Add to baking sheet at 30 minute mark. Roast with fennel for additional 20 minutes.
4. Garnish with reserved fronds. Devour!