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Seared Beef with Rainbow Chard
The smoky, bitter flavors of rainbow chard are balanced by the creamy beans and herbal chimichurri—the meat adds umami and protein for this modern, complete entree.
1/4 C olive oil
4 6-oz. filet mignons
16 pieces rainbow chard, stems and leaves
2 C heirloom beans, cooked and tossed in Italian seasoning
1/2 C chimichurri sauce
2 tsp kosher salt, to be split between all components
1/2 tsp. black pepper, to be split between all components
Edible petals and micro greens for garnish
Heat one tablespoon oil in cast iron skillet. Season beef with salt and pepper; add to skillet and cook to medium rare. Remove and rest meat.
Add remaining oil to the skillet and drop in chard, using remaining salt and pepper to season. Toss until all sides have been charred.
Cut each filet in half and arrange on rectangular serving dish. Top with four pieces of chard (each) and 1/2 cup beans in an elegant presentation. Garnish with chimichurri, petals, and micro greens.
Fall
Winter
Entrees
Gluten Free