Rump steak with radicchio

Ingredients:

• 4 pieces of chilled rump steak (170 g each)
• Coarse salt and freshly ground pepper
• 3 tbsp (45 g) butter
• 1 - 2 teaspoons of sugar
• 1 clove garlic, sliced
• 2 heads of radicchio, leaves torn into small pieces
• 1/3 cup sun-dried tomatoes, cut into thin slices
• 1/4 cup balsamic vinegar
• 1/2 cup lightly salted chicken broth
• 1/2 cup fresh leaves basilica, cut into strips
• Sun-dried tomatoes and basil leaves, for sprinkling

Preparation:

1. Heat a large skillet over medium-high heat. Season the meat with salt and pepper. When the skillet is hot, add 1 tablespoon (15 g) of butter and spread it over the surface. Place the steaks in the skillet and sprinkle with a pinch of sugar. Cook on one side until golden brown, about 4 minutes. Flip and continue cooking until golden brown, another 2 minutes. Transfer the steaks to a cutting board and cover with foil.
2. Reduce the heat to medium and add 1 tablespoon (15 g) of butter to the same skillet. Add the garlic and cook for 20 seconds. Add the radicchio leaves, 1 to 2 teaspoons sugar, and 1/2 teaspoon salt. Add the sun-dried tomatoes and vinegar and cook until the vinegar has reduced slightly, about 1 minute. Add the stock and cook until the radicchio leaves are tender, about 2 minutes. Stir in the basil. Using tongs, transfer the radicchio leaves to a serving platter. Continue cooking the sauce until it has thickened slightly, 1 to 2 minutes. Stir in the remaining 1 tablespoon (15 g) butter.
3. Slice the rump steaks thinly and arrange on a platter. Drizzle with the sauce and sprinkle generously with sun-dried tomatoes and basil.