Steak and Fennel Sandwiches

If you're keeping track of fat grams, this hefty sandwich provides about one-third of your day's needs. We suggest using a jarred canola-based mayonnaise if you would rather purchase the condiment.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 1/2  teaspoon  ground fennel seeds
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground cumin
• 1/4  teaspoon  freshly ground black pepper
• 4  teaspoons  olive oil, divided
• 3  cups  thinly sliced fennel bulb (about 1 bulb)
• 4  (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• 8  teaspoons  Homemade Mayonnaise
• 8  (1-ounce) slices ciabatta, lightly toasted
• 1  cup  arugula

Preparation

1. Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon spice mixture and fennel; sauté 15 minutes or until fennel is tender and lightly browned, stirring frequently. Transfer to a bowl; wipe pan clean with paper towels.

3. Heat remaining 2 teaspoons oil in pan; sprinkle steaks evenly with remaining spice mixture. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Thinly slice steaks.

4. To prepare sandwiches, spread 2 teaspoons Homemade Mayonnaise onto each of 4 bread slices. Top each with one-fourth of beef, one-fourth of fennel, and 1/4 cup arugula. Top with remaining 4 bread slices.

Nutritional Information

Calories:

475

Fat:

23.6g (sat 4.2g,mono 13.5g,poly 3.8g)

Protein:

30.7g

Carbohydrate:

36.4g

Fiber:

3.4g

Cholesterol:

79mg

Iron:

4.2mg

Sodium:

794mg

Calcium:

70mg