4 beef fillets, 200g each, from butcher
Sprig of thyme
Clove of garlic
1 head of Swiss chard, cleaned, stalks & leaves separated
3 onions, chopped
1 handful of pine nuts
In a pan, fry the beef fillets as desired, with the thyme and garlic.
Blanch the Swiss chard in salted water, separating the green parts.Chop the onions and cook slowly for 1 hour on a low flame, until soft and caramelised. Add the chopped Swiss chard stems, pine nuts and half the wilted Swiss chard leaves. Finish cooking and season with salt and pepper.Place a spoonful of above mix into a Swiss chard leaf and close it to form a ball.
Chop the vegetables in thin petals and deep fry at a moderate temperature. Drain on absorbent paper and season with fleur de sel.