Beef Fillet with Mushroom Crust in Swiss Chard Wrap

Ingredients

• 1 kg beef fillet
• Salt
• freshly ground pepper
• 3 tbsp clarified butter
• 450 g mushrooms
• 125 g shallots
• 4 tbsp dry sherry
• 50 g Heavy cream
• 1 bunch flat-leaf parsley
• 150 g veal liver sausage
• 8 swiss chard leaves
• 1 glass beef stock
• 6 tbsp dry sherry
• 100 g crème fraîche
• dark sauce thickener
• Salt
• freshly ground pepper

Instructions

1. 1.

   Wash the beef fillet, pat dry, cut into four equal pieces and season. In 2 tablespoons hot clarified butter sear all sides for about 5-10 minutes. Remove and set aside; reserve pan drippings for the sauce.

2. 2.

   Wash, clean, and finely chop mushrooms. Peel and dice shallots, then sauté in remaining hot fat. Add mushrooms and cook about 5 minutes. Season. Deglaze with sherry and cream, reduce, then cool. Meanwhile wash and chop parsley and add to the liver sausage mixture.

3. 3.

   Cook swiss chard in plenty of boiling salted water for one minute until bubbling. Remove leaves with a slotted spoon and place on paper towels or kitchen cloths.

4. 4.

   Divide mushroom mixture into quarters and spread over two swiss chard leaves each. Place beef fillet on top and brush with mushroom mixture. Wrap tightly, securing with kitchen twine. Lay fillets seam‑side down in a roasting pan. Add 1/8 l stock and roast at 200 °C for about 20–30 minutes. Remove meat, untie twine, and keep warm wrapped in foil.

5. 5.

   Reheat pan drippings. Add stock, sherry, and crème fraîche; bring to a boil, thicken if needed, and season.