Minute Steak, Roasted Fennel with Rocket & Caper Dressing

A lot of people assume that being healthy means that red meat is off the menu. But I’m delighted to say that it’s very much on mine. That said, I am a stickler for ensuring that the meat we eat is of the highest quality and that it is always paired with an abundance of vegetables. Plants are always my main focus, but a little bit of good-quality meat here and there has worked best for me. I have tried being vegan and vegetarian but my health suffered during those phases. We are, after all, omnivores and so, unless you have a specific dislike of, issue with or reaction to meat, I think it’s a food group that has an important role in our diet. If you like carpaccio, this recipe also works incredibly well with the beef served raw and very finely sliced.

INGREDIENTS

For the fennel:

• 1 firm bulb of fennel
• Olive oil
• Sea salt and freshly ground black pepper
• Squeeze of lemon juice

For the dressing:

• 4 salted anchovies
• 1 tablespoon capers
• 1 sun-dried tomato (in olive oil)
• 1 small clove of garlic, peeled and crushed
• 4 green or Kalamata olives, pitted
• 1 bag (approx. 70g) of wild rocket
• 1 ripe beef tomato
• Juice and zest of 1/2 a lemon
• 1 tablespoon extra-virgin olive oil

For the seared beef:

• Olive oil
• 200g minute steak
• Sea salt and freshly ground black pepper