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Tenderloin steaks with chicory sauce
- Makes
4
servings - Difficulty
Easy
- Ready in
45 min
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
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 - Salt and freshly ground black pepper
1 bunch
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
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