Fillet steak with Café de Paris sauce and chicory

SERVES 4

PREPARATION TIME 45 minutes COOKING TIME about 25 minutes

FOR THE STEAK AND SAUCE

1 jarred/tinned anchovy fillet l

1tsp tarragon leaves, plus extra to garnish l

2 shallots l

100g soft butter l

1tsp capers l

1tsp Dijon mustard l

2tbsp tomato ketchup l

2tsp Cognac l

1-2 drops Worcestershire sauce l

2tbsp olive oil l

4 beef tenderloin steaks – centre cuts l

(each about 175g)

100ml cream l

FOR THE CHICORY

6 medium-sized chicory heads l

1tbsp butter l

1tbsp sugar l

1tbsp tarragon vinegar l

100ml chicken stock l

100ml single cream l

1 For the Café de Paris sauce, rinse the anchovy fillet and pat dry. Finely chop the tarragon. Peel and dice the shallots. Use a handheld blender to finely purée the butter, anchovy, tarragon, shallots, capers, mustard, ketchup and Cognac in a jug. Add the Worcestershire sauce and season to taste with salt and pepper.

2 Trim the ends of the chicory heads so they stay in one piece, removing any limp leaves. Halve the chicory lengthways. Heat the butter in a large pan over medium-high heat and thoroughly cook both sides of the chicory for 1-2min. Sprinkle over the sugar and briefly caramelize. Deglaze with the vinegar and add the chicken stock and single cream. Cover the pan and gently simmer the chicory over low heat for about 15min, or until soft, turning them halfway through cooking. Make sure there is sufficient liquid in the pan; if necessary add 1-2tbsp water.

3 Meanwhile, heat the oil for the steaks in a second pan. Over medium heat, sear both sides for 2-3min, then season to taste with salt and pepper. Remove the steaks, wrap in foil and allow to rest for 5min.

4 Heat the sauce in a small pan, pour in the cream and froth up well using a handheld blender. Serve the steaks with the sauce and chicory; garnish with extra tarragon leaves.