In a casserole with a thick bottom, melt the butter and fry the filets on all sides. When the fillets are golden brown, add the shallots and sauté for two minutes. Simmer at low temperature with the lid closed for 1500 cmin.
Add the vinegar and the chicory. Add salt and season with pepper. Pour a glass of tap water and cook on the stove for 20 min. At the last moment sprinkle the chopped cilantro.
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