Beef Steak with Braised Endive
A hearty dish featuring tender beef steak simmered with fresh vegetables from the European Dutch cuisine category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 slices of beef steak (from the rib tip, about 200 g)
- Salt
- Pepper (freshly ground)
- 2 Tomatoes
- 1 onion
- 2 tbsp clarified butter
- 200 l beef broth
- 2 heads of endive salad
- 50 g butter
- 200 ml heavy cream (at least 30% fat)
Instructions
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1.
Wash the steak, pat dry, season with salt and pepper. Boil the tomatoes briefly, shock in cold water, peel, core, and dice. Peel and finely chop the onion. Heat clarified butter in a large pot and brown the steak slices on both sides. Add onions and sauté until translucent. Pour in tomato cubes and cover with beef broth. Simmer covered over medium heat for 1½ hours until tender.
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2.
Clean the endive salad, remove outer leaves, blanch whole heads in boiling salted water for 5 minutes. Shock in ice water, drain, and slice into strips. Melt butter in a pan, add the endive, season with salt and pepper. Pour in cream and simmer for 2 minutes. Plate the steak with sauce and braised endive and serve hot.
