Jennifer Causey
Active Time
15 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 4 oz. beef and 3/4 cup slaw)

Go ahead and schedule a dinner party—we’ve got the perfect dish right here. Ask your butcher to cut evenly sized fillets to ensure the steaks cook at the same rate.

How to Make It

Step 1

Preheat oven to 425°F. Coat fillets on both sides evenly with ground fennel seeds, 1 teaspoon pepper, and 3/4 teaspoon salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high. Add fillets; cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven; cook at 425°F until a thermometer inserted in thickest portion registers 130°F to 135°F, 3 to 5 minutes. Transfer fillets to a plate; let rest 5 minutes.

Step 2

Meanwhile, whisk together vinegar, canola oil, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in a large bowl. Add sliced fennel, apple, onion, and parsley; toss to coat. Divide slaw among 4 plates. Slice fillets; divide among plates. Garnish with fennel fronds, if desired.

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