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Shaved Fennel Salad with Steak

This shaved fennel salad features warm slices of seared fillet steak atop a bed of crisp, sweet fennel dressed with and a tangy yuzu dressing. It makes for a quick and delightfully delicious low-carb meal that's perfect for a hot summer day.

Course Salad
Cuisine American, Experimental
Level Intermediate
Main Ingredient Beef, Vegetable
Diet Dairy-Free, Gluten-Free, Low-Carb
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 2 servings


  • 140 grams fennel (1 small bulb)
  • 1/4 cup olive oil
  • 2 tablespoons yuzu juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon honey
  • 1/4 teaspoon ground black pepper
  • 230 grams fillet mignon (large 1-inch thick steak)
  • 2 teaspoons vegetable oil
  • 2 tablespoons chives (chopped)


  1. Shave the fennel into very thin slices on a mandoline. Soak the shaved fennel in ice water to make it crisp.
  2. To make the dressing, put the olive oil, yuzu juice, Dijon mustard, salt, honey and black pepper into a bottle and shake to emulsify. I like using a small plastic squeeze bottle for this as it makes it very easy to dress the salad.
  3. Generously salt and pepper all sides of steak and then drizzle each side with 1 teaspoon of vegetable oil.
  4. Heat a cast iron pan over medium heat until very hot. Add the steak and cook on one side until the bottom surface is very well browned (about 2 minutes). Flip the steak over and brown the other side. You can use an instant read thermometer to check for your desired doneness (125 F = rare, 135 F = medium-rare, 142 F = medium, 150 F = medium-well). Transfer the steak to a cutting board and let it rest for 10 minutes.
  5. While the steak is resting, drain the fennel and spin it in a salad spinner to dry. Add the fennel to a bowl with the chives.
  6. Toss the fennel with enough dressing to lightly coat each strand of fennel and split the salad between two plates.
  7. Slice the steak and split it between each salad. Top with a drizzle of dressing on the beef and then sprinkle with fresh cracked black pepper to taste.