Toast the olive oil in a grill pan. Spread the chicory leaves in a star shape on a flat plate and place the beef fillet in the center of the plate.
For the sauce, sauté the pineapple and strawberry cubes in hot butter, deglaze with red wine, season with salt, pepper and sugar and reduce.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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