Denver steak with creamed chard recipe
 Prized for its marbled meat and rich flavour, Denver steak is a tender beef cut taken from the shoulder. 800g/1lb 12oz Swiss chard, stems and leaves separated, stems cut into 1cm/½in dice, leaves roughly shredded300g/10½oz crème fraîche100g/3½oz pecorino, grated1 large onion, finely diced1 lemon, zest onlypinch grated nutmeg25g/1oz butter100ml/3½fl oz double creamsea salt and black pepper 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 500g/1lb 2oz Denver steakneutral oil, for frying25g/1oz unsalted butter, plus extra for basting100ml/3½fl oz chicken stocksea salt and black pepper 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. 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 and season with freshly ground black pepper. 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. 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. 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. To make the steak, season the steaks on both sides with salt. 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. 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. 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. 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 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 and season with freshly ground black pepper. 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 and season with freshly ground black pepper.