Steak with braised endive and horseradish cream
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.
Comments