Peppered Beef fillet with slow cooked Endive

Ingredients:

4x fillet of beef 200g/7oz pieces.
4 head endive, cut in half lengthwise.
3 ½ oz/100g butter.
4 teaspoons of caster sugar.
Salt and pepper.

Marinade.

3 ½ floz /100ml.
2 teaspoons of rock salt.
2 teaspoons of Worcestershire sauce.

Directions:

Put all marinade ingredients in a bowl, add beef, make sure beef is coated all over and leave in fridge for 2-3 hours.
Heat olive oil in a frying pan over a high heat, add endive flat side down and colour slightly, add butter and caster sugar.
Season with salt and pepper and turn down heat. Add a few tablespoons of water and turn endive over so that all sides are covered in the caramel.
Turn up heat to finish cooking, keep warm.
Drain beef, add 2-3 tablespoons of the marinade in the pan and add the beef and sear on all sides. Cook to your requirements and serve with caramelized endive.

Serves 4