Beef

Fennel Gratin with Beef

Portions2 peopleChangeTiming 30 minsView
Ingredients9 IngredientsViewSwitzerland95 % localView
  • 240  grams beefsteak
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  fennel
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 2  cloves fresh garlic
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 0.25  teaspoon ground nutmeg
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 40  grams parmesan
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    Foodsave tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 1.25  teaspoons salt
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  • 1  tablespoon sunflower oil
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  • 2  tablespoons wheat flour
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  • 350  millilitres whole milk
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Peel and crush 2 cloves fresh garlic
Season 240 grams beefsteak with the crushed garlic and 0.25 teaspoon salt and set them aside
Wash 2 fennel, cut off the stalks and the hardest part of the base and cut each bulb vertically into six wedges
Preheat the oven to 180 degrees Celsius
Add water to a medium-sized saucepan and bring to the boil over high heat
Grate 40 grams parmesan
Add 1 teaspoon salt and the fennel pieces to the saucepan and simmer them over medium heat for about 10 minutes
Add 350 millilitres whole milk into a small saucepan, sprinkle 2 tablespoons wheat flour into the whole milk and heat up the mixture over medium heat for about 5 minutes while stirring constantly until the sauce thickens
Stir the grated parmesan and 0.25 teaspoon ground nutmeg into the sauce and remove the saucepan from the stove
Drain the fennel pieces with a colander and put them into a baking dish
Pour the sauce over the fennel and bake the fennel gratin in the preheated oven at 180 degrees Celsius for about 8 minutes until golden brown
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the beefsteaks to the frying pan, cover the frying pan with a lid and fry the meat for about 3 minutes
Turn over the beefsteaks, cover the frying pan with a lid and fry the meat for about 3 more minutes
Serve the fennel gratin together with the fried beef
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Fennel Gratin with Beef

Home Office Lunch

A white baking dish with a fennel gratin topped with a beef steak on a wooden board and with a fennel in the background
Timing 30 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 240  grams beefsteak
  • 2  fennel
  • 2  cloves fresh garlic
  • 0.25  teaspoon ground nutmeg
  • 40  grams parmesan
  • 1.25  teaspoons salt
  • 1  tablespoon sunflower oil
  • 2  tablespoons wheat flour
  • 350  millilitres whole milk

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Tools

  • 1 medium-sized saucepan
  • 1 small saucepan
  • 1 medium-sized frying pan with lid
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 colander
  • 1 baking dish

Fennel Gratin with Beef

Home Office Lunch

Instructions

Peel and crush 2 cloves fresh garlic
Season 240 grams beefsteak with the crushed garlic and 0.25 teaspoon salt and set them aside
Wash 2 fennel, cut off the stalks and the hardest part of the base and cut each bulb vertically into six wedges
Preheat the oven to 180 degrees Celsius
Add water to a medium-sized saucepan and bring to the boil over high heat
Grate 40 grams parmesan
Add 1 teaspoon salt and the fennel pieces to the saucepan and simmer them over medium heat for about 10 minutes
Add 350 millilitres whole milk into a small saucepan, sprinkle 2 tablespoons wheat flour into the whole milk and heat up the mixture over medium heat for about 5 minutes while stirring constantly until the sauce thickens
Stir the grated parmesan and 0.25 teaspoon ground nutmeg into the sauce and remove the saucepan from the stove
Drain the fennel pieces with a colander and put them into a baking dish
Pour the sauce over the fennel and bake the fennel gratin in the preheated oven at 180 degrees Celsius for about 8 minutes until golden brown
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the beefsteaks to the frying pan, cover the frying pan with a lid and fry the meat for about 3 minutes
Turn over the beefsteaks, cover the frying pan with a lid and fry the meat for about 3 more minutes
Serve the fennel gratin together with the fried beef