Ingredients

The following ingredients have 4 Servings
  • 4 Steak (from the shoulder or clod, approx. 200 g each)
  • 2 Tbsps clarified butter
  • 1 onion (finely chopped)
  • 2 tomatoes (peeled and diced)
  • 845 cups Beef stock
  • 2 Chicory (endive)
  • 0.25 cup butter
  • 0.875 cup cream (at least 30% fat)

Instruction

  • Season the meat with salt and ground black pepper.
  • Heat the clarified butter in a large pot and fry the meat on all sides until brown. Add the onion and fry for a few minutes. Add the tomatoes and the stock. Cover and braise on a medium heat for around 90 min.
  • Discard the outer leaves of the endives and blanch the whole vegetables in boiling salt water for 5 minutes. Remove, quench with ice cold water and drain. Cut into strips.
  • Heat the butter in a pan and add the endives. Season with salt and ground black pepper and add the cream. Simmer for 2 min.
  • Serve the meat and the sauce accompanied by the endive salad.