Weekend Recipe: Louise Parker’s Steak with Cauliflower Mash & Fennel

1 fennel bulb, quartered
1 teaspoon olive oil, plus extra
for spraying
100g (3½oz) fillet steak
2 cups cauliflower florets, steamed
1 teaspoon butter
1 teaspoon fennel seeds
1 portion of green vegetables,
steamed, to serve
sea salt and ground black pepper

Preheat the oven to 200°C (400°F), Gas Mark 6.

Cut the fennel into wedges, spray with the olive oil and roast for 30 minutes, or until golden.

Meanwhile, brush the steak with the 1 teaspoon olive oil, then season on both sides. Griddle over a high heat until cooked to your preference, and then leave to rest for 5 minutes.

While the steak is cooking and resting, mash the steamed cauliflower with the butter, sprinkle with fennel seeds and season to taste.

Slice the steak and serve it alongside the mash, roasted fennel and any green veggie you fancy.

Extract taken from The Louise Parker Method: Lean for Life by Louise Parker, available here