Roast beef in chard leaf

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the chard and cut the stalk from the leaves. Wash rosemary, thyme and sage, shake dry, pluck leaves from the stems and needles from the twigs. Dab meat dry and season with salt

2. 2

   Heat the oil in a frying pan or a large frying pan. Fry the meat for about 10 minutes while turning. Place the chard leaves on a baking tray lined with baking paper, slightly overlapping, to form a rectangle (approx. 30 x 40 cm). Sprinkle with prepared herbs

3. 3

   Season the meat with pepper, take it out of the pan, place it in the middle of the chard rectangle and form it into a closed package with the help of the baking paper. Tie together with kitchen string

4. 4

   Cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for 20-30 minutes. In the meantime, wash parsley, shake dry, pluck leaves from the stalks and chop finely. Cut the cucumbers into cubes. Stir salad cream and 4 tbsp. cucumber water until smooth. Season to taste with salt and pepper. Stir in parsley and cucumber. Remove the roast, wrap in aluminium foil and let it rest for about 10 minutes. Remove baking paper and cut roast into slices. Add remoulade

Nutrition Facts

KCAL
500 kcal

CARBS
6 g

FATS
27 g

PROTEINS
58 g