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🍽️ Beef fillet with mushroom crust wrapped in chard

827 kcal · 30 min · 4 servings

Ingredients

• 1 kg beef fillet
• salt
• freshly ground pepper
• 3 tbsp ghee
• 450 g mushrooms
• 125 g shallots
• 4 tbsp dry sherry
• 50 g whipping cream
• 1 bunch flat-leaf parsley
• 150 g calf liver sausage
• 8 chard leaves
• 1 jar beef stock
• 6 tbsp dry sherry
• 100 g crème fraîche
• dark sauce thickener
• salt
• freshly ground pepper

Instructions

1. 1. Wash the beef fillet and pat it dry with kitchen paper.
2. 2. Cut the fillet into four equal pieces.
3. 3. Season the meat pieces to your liking.
4. 4. Heat two tablespoons of ghee in a pan.
5. 5. Sear the fillet pieces on all sides for about five to ten minutes.
6. 6. Remove the meat from the pan and set it aside.
7. 7. Keep the pan juices in the pan for the sauce.
8. 8. Wash the mushrooms and clean them.
9. 9. Chop the mushrooms finely.
10. 10. Peel the shallots and dice them.
11. 11. Sauté the shallots in the remaining hot fat.
12. 12. Add the chopped mushrooms.
13. 13. Fry the mushrooms for about five minutes.
14. 14. Season the mushroom mixture.
15. 15. Deglaze the pan with sherry.
16. 16. Add the cream.
17. 17. Let the sauce reduce.
18. 18. Let the mushroom mixture cool down.
19. 19. Wash the parsley.
20. 20. Chop the parsley.
21. 21. Mix the parsley with the liver sausage.
22. 22. Boil the chard in plenty of salted water for one minute.
23. 23. Remove the chard leaves with a slotted spoon.
24. 24. Place the leaves on cheesecloth or kitchen towels.
25. 25. Divide the mushroom mixture into four parts.
26. 26. Place two parts of the mushroom mixture on each chard leaf.
27. 27. Place a fillet piece on the mushroom mixture.
28. 28. Spread the remaining mushroom mixture over the fillet.
29. 29. Wrap the fillet tightly in the chard leaf.
30. 30. Secure the package with kitchen twine.
31. 31. Place the fillets with the seam facing down into a casserole dish.
32. 32. Add one-eighth of a liter of meat stock.
33. 33. Roast the fillets at 200 degrees for about twenty to thirty minutes.
34. 34. Remove the meat from the oven.
35. 35. Remove the kitchen twine.
36. 36. Wrap the meat in aluminum foil and keep it warm.
37. 37. Heat the pan juices in the pan.
38. 38. Add meat stock, sherry, and crème fraîche.
39. 39. Bring the sauce to a boil.
40. 40. Thicken the sauce if necessary.
41. 41. Taste the sauce and adjust seasoning.

Nutrition per serving

• kcal: 827
• Protein: 66 g · Fett/Fat: 52 g · Carbs: 18 g