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1
Preheat oven to 350 degrees F.
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2
Cut the endives in half, remove the core, place in a small pot.
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3
Add 1 tablespoon butter, salt, pepper, sugar, and 1 cup ale beer.
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4
Bring to a boil, cover with a piece of parchment paper and place in a 350 degree oven.
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5
Cook for 30 to 40 minutes, until slightly brown in color and the beer has reduced by 1/2.
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6
Meanwhile, heat the oil in an ovenproof frying pan or casserole.
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7
Season the meat with salt and pepper on all sides.
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8
When the oil is very hot, sear the meat, caramelizing all sides evenly.
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9
When seared, drain off the fat and add the Belgian beer.
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10
Increase the oven temperature to 450 degrees F.
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11
Roast the meat in the oven for 15 to 20 minutes.
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12
Remove the pan from the oven and let the meat rest for 5 minutes before slicing.
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13
Melt 2 tablespoons butter in a heavy-bottomed pot, add the onions, and cook for 3 to 4 minutes.
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14
Squeeze the mushrooms out of the juice, and add to the onions, cook for another 2 to 3 minutes.
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15
Deglaze the pan with 2 cups beer, and reduce until almost dry.
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16
Then add the mushroom rehydrating liquid, and reduce until almost dry.
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17
Add the veal stock and the cream, and reduce at low heat until thick.
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18
Check the seasoning, reserve.
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19
To serve, slice the meat in 1/2 to 1/4-inch thick pieces.
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20
Place on a plate, surround with the endive leaves.
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21
Put the wild mushrooms around the meat and cover with a thin layer of the sauce and serve immediately.
