2 beef fillets
3 tbsp. olive oil
2 tbsp. all-purpose flour
zest and juice from 1 unwaxed lemon
1 garlic clove
1 tbsp. fennel seeds
300ml. beef stock
3 tbsp. fresh sage
Salt and pepper
a few leaves and lemon slices to decorate
Make the lemon paste. Peel and mash the garlic. Place it in a bowl and add the flour and the lemon zest. Mix well with a spoon until it becomes a paste. Coat the fillets with the lemon paste and leave them 15’ in the fridge, to marinate.
Preheat the oven, using hot air to 180°C. Remove the fillets from the refrigerator and remove the excess paste. Keep the paste aside for later.
In a nonstick pan pour the olive oil and place over high heat. Once the oil is hot, lower the heat and add the fillets and the fennel seeds. Sauté the fillets on both sides, until golden brown in color. Add the lemon paste that you have kept aside, the beef stock and salt and pepper as needed. Stir with a wooden spoon and when the sauce starts to boil place your food in an ovenproof dish and continue baking in the oven for another 30’, covering with foil.