- For the beef
- 1 kilogram Beef fillet
- freshly ground peppers
- 3 Tbsps clarified butter
- 450 grams button Mushroom
- 125 grams shallots
- 4 Tbsps dry sherry
- 50 grams cream
- 1 bunch Italian parsley
- 150 grams Calf liver sausage
- 8 Chard leaf
For the beef: Rinse beef, pat dry, cut into 4 equal pieces and season with salt and pepper. Heat 2 tablespoons of butter in a pot and sear beef on all sides. Remove beef and set aside.
Rinse and chop mushrooms. Peel and chop shallots. Cook shallots in beef drippings. Add mushrooms and cook for about 5 minutes. Deglaze with sherry and cream, then simmer to reduce. Let cool down.
Meanwhile, rinse and chop parsley. Add parsley and sausage to mushroom mixture.
Blanch chard in plenty of salted water for 1 minute. Remove and drain on paper towels.
Divide mushroom mixture into quarters and place each portion on 2 chard leaves. Top each with a piece of beef. Wrap tightly and secure with kitchen twine. Lay, seam-side down, in a roasting pan.
Add 1/8 liter (approximately 0.5 cups) of broth and roast in an oven preheated to 200°C (approximately 400°F) for 20-30 minutes. Remove from oven, remove kitchen twine and wrap in aluminum foil to keep warm.
For the sauce: Heat drippings. Deglaze with broth, sherry and creme fraiche. Boil and thicken with cornstarch. Season with salt and pepper.
Plate beef and serve with sauce.