Peppercorn Beef Endive Boats
Savory peppercorn beef, crunchy endive, and blue cheese turn into a speedy handheld appetizer.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (156 reviews)
INSPIRED BY
The appetizer takes the bold flavors of a peppercorn steakhouse bite and turns them into crisp, hand-held endive cups.
Story
Theo likes an appetizer that looks sharp on a platter but still eats like a late-night diner special. Peppercorn beef brings the swagger, cool endive brings the crunch, and blue cheese seals the deal. These disappear fast at game day hangs, so make the full batch and keep the second platter ready. No fork required.
By Theo
Ingredients
- 1 pound lean ground beef
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons coarsely ground black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 heads Belgian endive
- 1/3 cup crumbled blue cheese
- 2 tablespoons chopped chives
- 1/4 cup toasted walnuts, chopped
Instructions
- Separate the endive leaves, rinse them, and pat them dry. Arrange the largest leaves on a serving platter.
- Heat a large skillet over medium-high heat and cook the beef for 4 to 5 minutes, breaking it into small crumbles.
- Add the shallot, garlic, pepper, and salt and cook for 2 minutes until fragrant and the shallot softens.
- Stir in the balsamic vinegar, mustard, and Worcestershire sauce. Cook for 1 minute until the beef is glossy.
- Taste and adjust the pepper or salt, then let the beef cool for 2 minutes so it stays warm without wilting the endive.
- Spoon the beef into the endive leaves and finish with blue cheese, chives, and walnuts. Serve immediately.
Chef Tips
- Use the broad outer endive leaves as cups and save the small inner leaves for a salad.
- Crack the pepper coarsely so it gives a steakhouse-style bite.
- For a milder finish, swap blue cheese for crumbled feta.
- Prepare the endive shortly before serving for the best crunch.
Cook's Notes
- **Pepper:** Grind it coarse for a lively bite.
- **Endive:** Dry the leaves well so the filling stays put.
- **Serving:** Fill the boats just before they hit the table to protect the crunch.