Denver steak with creamed chard
Prized for its marbled meat and rich flavour, Denver steak is a tender beef cut taken from the shoulder.
Ingredients
For the creamed chard
- 800g/1lb 12oz Swiss chard, stems and leaves separated, stems cut into 1cm/½in dice, leaves roughly shredded
- 300g/10½oz crème fraîche
- 100g/3½oz pecorino, grated
- 1 large onion, finely diced
- 1 lemon, zest only
- pinch grated nutmeg
- 25g/1oz butter
- 100ml/3½fl oz double cream
- sea salt and black pepper
For the steak
- 500g/1lb 2oz Denver steak
- neutral oil, for frying
- 25g/1oz unsalted butter, plus extra for basting
- 100ml/3½fl oz chicken stock
- sea salt and black pepper
Method
To make the creamed chard, bring a large saucepan of water to the boil. Blanch the stems of the chard for 5 minutes, and the leaves for 3 minutes.
Remove from the pan and squeeze out the moisture from the chard. Transfer to a bowl and mix in the crème fraîche, pecorino, onion, lemon zest and nutmeg. Season with salt and pepper. Set aside until you’re ready to reheat and serve.
To make the steak, season the steaks on both sides with salt and pepper.
Heat the oil in a frying pan on a high heat and add the steaks, frying for roughly 2 minutes per side, or until the internal temperature reaches 50C. Baste the steaks in a little butter and cook until rare or medium-rare.
Remove the steaks from the pan and allow to rest for one minute.
Melt the 25g/1oz of butter in the pan along with the chicken stock until emulsified, then pour over the rested steaks.
To reheat the creamed chard, add the butter and cream to a pan over a medium-low heat and add the chard. Stir until warmed through.
To serve, place the creamed chard onto a plate and top with slices of the steak. Finish with a little of the resting juices poured over the top.
