2 Tbl olive oil 4 x 200g scotch fillet steaks 2 garlic cloves, chopped 1 tsp fennel seeds 1/3 cup sundried tomato paste 1/2 tsp chilli flakes 2 Tbl balsamic vinegar 1/2 cup dry red wine 1/2 beef consomme
Heat oil in a pan over high heat. In batches, cook steaks for 2 minutes each side, until seared but still rare. Season then rest, loosely covered for 5 minutes. Reduce heat to medium, the cook garlic, fennel, paste and chilli, stirring for 1 minute. Add vinegar, wine and consomme to pan, bring to the boil, then reduce heat to medium. Cook for 2-3 minutes until reduced. Slice steak and serve with rocket & sauce.