Beef-Stuffed Chard

Beef-Stuffed Chard
45 min.
1 hr 30 min.
Ready in


for 4 servings
For the beef
1 kilogram Beef fillet
freshly ground Pepper
3 tablespoons Clarified butter
450 grams Button mushrooms
125 grams Shallots
4 tablespoons dry Sherry
50 grams Cream
1 bunch Italian Parsley
150 grams Calf liver sausage
8 Chard leaves
For the sauce
1 jar Beef stock
6 tablespoons dry Sherry
100 grams Creme fraiche cheese
dark cornstarch
freshly ground Pepper
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Preparation steps

Step 1/5

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.

Step 2/5

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.

Step 3/5

Blanch chard in plenty of salted water for 1 minute. Remove and drain on paper towels.

Step 4/5

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.

Step 5/5

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.