Roast Beef Wrapped In Chard

1. 1

   Preheat the oven to 350u00b0F. Pat the roast dry and season with salt and freshly ground black pepper. Heat the oil in a heavy bottomed skillet on high heat. Add the roast and cook until browned all over.

2. 2

   Arrange the chard leaves, overlapping, on a baking pan lined with parchment paper into a rectangle about 12 x 16 inches. Sprinkle with the rosemary, thyme and sage. Place the roast in the middle of the rectangle. Use the parchment paper to lift and wrap the chard leaves around the beef to make a package. Tie with fine kitchen twine.

3. 3

   Roast for 20-30 mins or until desired doneness. Remove from the oven and cover with foil. Let stand for 10 mins.

4. 4

   Meanwhile, for the tartar sauce, mix the mayonnaise, parsley, gherkins and 1/4 cup of the pickling liquid in a medium bowl. Season to taste. Remove the parchment paper from the roast. Cut into slices and serve with the tartar sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.