For the beef fillets with apricot salad, wash the fennel bulb and remove the outer leaves. Slice the bulb finely and season with salt, pepper and a little lime juice.
Pit the apricots, quarter them, mix them with the fennel and let them marinate for about 10 minutes.
Season the beef fillets with salt and pepper. Heat some oil in a pan, sear the fillets on both sides and let rest briefly.
Rinse the arugula leaves with cold water and spin dry.
Mix the fennel and apricot mixture with the arugula and season with olive oil and lime juice.
Serve the beef fillets sprinkled with coarse pepper with apricot salad.