Ingredients

Serves 4

Steaks:
4 pork Rib Eye Steaks (about 1 inch thick – 200gr)
1 tsp salt
1 tsp fennel seeds
Black pepper
1 tsp fresh sage, finely chopped
1 tsp fresh parsley
Rind from half a lemon, finely zested

Gratin:
4 medium potatoes, peeled and sliced very finely
1 small fennel bulb, cleaned and sliced very finely
1 medium celeriac bulb, peeled and sliced very finely
50gr butter
2 shallots, finely chopped
2 tbsp flour
2 cups chicken stock
1 cup milk (or cream)
Salt & pepper, to taste

Method

Steaks:
Combine all ingredients except the steaks in a small spice processor or mortar and pestle and crush until well combined. Coat the outside of the steak (where the rind has been removed) with the herb mixture. Place on a plate, cover and refrigerate to set the coating.

When ready to eat, pre-heat the oven to 200°C. Pan fry the steaks over high heat in a small amount of olive oil for about 1 minute on either side to get a good colour. Place in the oven for 5-8 minutes, depending on how you like them cooked. 

Serve with Gratin and red cabbage and sugar snap peas.

Gratin:
Heat butter in a frying pan and fry shallots gently until soft. Add flour. Stir with a whisk for a few minutes to cook out the flour. Remove from heat and whisk in a small amount of chicken stock ensuring there are no lumps. Return to heat and gradually add remaining stock and milk. Sauce should be only slightly thickened.

In a medium greased baking dish, layer potatoes, then fennel, then celeriac, repeating layers until all vegetables are used. Pour over the stock mixture gently. Dot with a little extra butter, cover with a layer of baking paper and weigh down if necessary. Bake at 180°C for 45-60 minutes or until vegies are tender.