Steak with braised endive and horseradish cream
Steaks
Growing up in Italy, steak was inevitably served grilled with olive oil and lemon as an easy preparation perfect for summertime outdoor dining. <br /> <br />But as summer recedes and we head indoors, I like a richer, more substantial preparation of my steak, and so I start turning my mind towards the French way with food, where things are built up more and more likely to be sauced. In this recipe, pepper-crusted steak is seared, sliced, and served over braised endives and alongside a horseradish crème fraîche. Sounds complicated, but once the endive is cooked and the steak is seared off and rested, it’s a quick dish to put together, suitable for a fancy dinner or just a very comforting Sunday night meal, and it tastes and looks fancier than it actually is.
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