Categories: Meals

Ingredients

• 4 beef tenderloin fillets
• 1 tsp ground fennel seeds
• 1 1/2 tsp black pepper, divided
• 1 1/4 tsp kosher salt, divided
• 3 tbsp. olive oil, divided
• 2 tbsp. red wine vinegar
• 1 tbsp. canola oil
• 2 cups thinly sliced fennel bulb, fronds reserved for garnish
• 1 1/2 cups thinly sliced unpeeled Fuji apple
• 1/2 cup thinly sliced red onion
• 1 cup torn fresh parsley

Directions

1. Preheat oven to 425. Coat fillets on both sides evenly with ground fennel seeds, 1 tsp pepper, and 3/4 tsp salt. Heat 1 tbsp. 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 until cooked to your liking, 3-5 minutes. Transfer fillets to a plate; let rest 5 minutes.

2. Meanwhile, whisk together vinegar, canola oil, remaining 2 tbsp. olive oil, remaining 1/2 tsp pepper and remaining 1/2 tsp 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.

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