80g butter, softened
1 tbsp baby salted capers, rinsed,
2 tsp horseradish, finely grated
2 tbsp tarragon, chopped
4 x 150g beef fillet steaks
2 tbsp extra virgin olive oil
½ baguette, sliced diagonally
1 radicchio, cut into wedges
2 green endives, cut into wedges
2 tbsp balsamic vinegar
2 tbsp pinenuts, toasted
½ cup parmesan, shaved
Combine butter, capers, horseradish and tarragon. Season. Spoon onto a sheet of baking paper and roll into a log. Refrigerate for 15 minutes.
Preheat a chargrill or BBQ on high. Brush beef with oil and season. Cook for 2-3 minutes each side for medium or as desired. Rest on a plate, foil covered, for 5 minutes.
Meanwhile, brush bread slices with oil, cook on each side until lightly charred. Add radicchio and endive and cook until lightly charred.
Arrange radicchio, endive and bread slices on serving plates. Drizzle with remaining oil and balsamic. Sprinkle with pinenuts and parmesan. Place steaks on serving plates and top with a slice of horseradish butter. Serve immediately.