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Sweet and sour chicory with seared beef fillet
Serves 2-3 Starters and mains
Ingredients
- 2tbsp olive oil
- 2 x 150g beef fillet
- 3 medium yellow chicory, approx 175g each
- 5tsp caster sugar
- 1tbsp white balsamic vinegar
- 10g salted butter
- 2tbsp toasted hazelnuts, crushed roughly with a little salt and pepper
- 5g chives, finely chopped
Method
Put 1⁄2tbsp of the oil in a wide bowl with a grinding of pepper and some salt, add the fillets and season the top side then move them in the oil to coat evenly 30 minutes before cooking. Heat a griddle pan until just smoking and add the steaks, lower the heat a little and sear for 3 minutes one side and 2 minutes the other. Put on a plate and cover loosely with foil to rest while preparing the chicory.
Shave a thin slice off the root end of the chicories so all the leaves are left attached and slice in half lengthways. Heat a frying pan large enough to take them all in a single layer. Add the sugar, the rest of the oil and the chicory cut side down and over a medium heat and let them cook for 5 minutes until golden.
Turn them over and cook for a further 2 minutes. Add the white balsamic vinegar to the frying pan to deglaze (do this off the heat as it will suddenly boil furiously). Put back on the heat and when it bubbles, add the butter and cook for a few seconds until you get a slightly thickened syrupy sauce then remove from the heat.
Mix the hazelnuts and chives together. Slice the steak and arrange on plates with the chicory. Spoon over the sweet and sour sauce and scatter with hazelnuts and chives.
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