Place the curly endive in a pot of cold salted water. Bring to the boil and cook for 8–10 minutes.
Drain thoroughly, squeeze out the excess water, finely chop with a knife and allow to drain again in a kitchen sieve.
In a frying pan, heat some extra virgin olive oil with a clove of garlic and a Calabrian chilli pepper. Add the endive and sauté for approximately 5–6 minutes, adjusting the seasoning with salt to taste.
Cut the PECORINO ROMANO into shavings of different sizes and set aside.
Heat a frying pan until very hot and sear the beef sirloin for approximately 2 minutes on each side. Transfer to a preheated conventional oven at 200°C (390°F) and cook for a further 8 minutes.
Meanwhile, gently heat the thickened brown veal stock or gravy in a small saucepan.
Remove the meat from the oven and allow it to rest for 3 minutes before cutting it into four portions.

Arrange a quenelle of sautéed endive on each plate and place a portion of beef sirloin alongside it. Spoon over some of the warm brown veal stock or gravy.
Finish with coarse sea salt, freshly ground black pepper if needed, and a few shavings of PECORINO ROMANO.