Tenderloin steaks with chicory sauce

Name: Tenderloin steaks with chicory sauce
Prep time: 45 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 4 tenderloin steaks (each about 6 ounces); 3 teaspoons sherry vinegar; Salt and freshly ground black pepper; 1 bunch Swiss chard, about 1 pound; ⅓ cup chicory; 1 tablespoon neutral oil, such as canola or grapeseed; 6 tablespoons butter; vinegar; ½ cup One-Hour Chicken Stock or other chicken stock; 1 small onion, peeled and sliced into rings

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

A strong combination of flavors—bitter from the chicory (which is sometimes used as a coffee substitute), sweet from the onion, tart from the vinegar. And the chard adds yet another dimension.

You can buy chicory at almost any good coffee vendor.

Ingredients

⅓ cup chicory
Salt and freshly ground black pepper
1 bunch Swiss chard

Main course
Gluten-free

Method

Bring ½ cup water to a boil in a small saucepan and steep the chicory in it for 10 minutes. Strain through a cloth-lined strainer, pressing hard on the chicory to extract its juice.
Bring a large pot of water to a boil and salt it. Separate the chard leaves and stems. Cut the stems into 1-inch lengths and roughly chop the leaves, then wash them, keeping the ste