For ➍320 g filet d'Anvers
4 endives*
1 radicchio
5 tbs olive oil
3 tbs wine vinegar
pepper
Arrange the thin filet d'Anvers on plates.
Cut the endives into thin strips and arrange them over the meat.
Make a dressing of olive oil and vinegar and a turn of the pepper mill. Sprinkle over the endives.
Serve with bread and farm butter.
Cut the endives into thin strips and arrange them over the meat.
Make a dressing of olive oil and vinegar and a turn of the pepper mill. Sprinkle over the endives.
Serve with bread and farm butter.
'Filet d'Anvers' is smoked beef, a speciality of Antwerp. A similar method is used for smoked horse meat. In 19th century UK, horses were used in mining, but the horses could not be slaughtered for human consumption. Old horses were shipped to Antwerp, where they were slaughtered. The meat was then salted, dried and smoked.
