Wash the endives and break off the leaves. Melt 1/4 cup of the butter in a large frying pan and arrange the endives in the frying pan. Season with sugar, salt and pepper. Cover the frying pan . Cook over a high heat, stirring frequently, until the endives caramelize. Melt 2 tablespoons of the remaining butter with the oil in a large frying pan and brown the veal, turning once or twice. Cook the veal for 5-8 minutes, depending on how thick they are. Season the veal with salt and pepper. Transfer the veal to a warmed serving platter. Discard the fat from the frying pan. Juice the navel oranges and pour the juice into the frying pan. Bring to a boil. Dice the remaining butter and whisk it into the orange juice without boiling the sauce. Pour the sauce over the veal tenderloins. Serve with the braised endives.
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6 veal tenderloins, 6-8 oz apiece
9 endives
2 navel oranges
1 cup unsalted butter
1 tbsp vegetable oil
1 tbsp sugar
salt and pepper
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To make this dish look even nicer, you can garnish it with blanched orange zest.
