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Seared Beef with Rainbow Chard

The smoky, bitter flavors of rainbow chard are balanced by the creamy beans and herbal chimichurri—the meat adds umami and protein for this modern, complete entree.


1/4 C olive oil
4 6-oz. filet mignons
16 pieces rainbow chard, stems and leaves
2 C heirloom beans, cooked and tossed in Italian seasoning
1/2 C chimichurri sauce
2 tsp kosher salt, to be split between all components
1/2 tsp. black pepper, to be split between all components
Edible petals and micro greens for garnish


Heat one tablespoon oil in cast iron skillet. Season beef with salt and pepper; add to skillet and cook to medium rare. Remove and rest meat.
Add remaining oil to the skillet and drop in chard, using remaining salt and pepper to season. Toss until all sides have been charred.
Cut each filet in half and arrange on rectangular serving dish. Top with four pieces of chard (each) and 1/2 cup beans in an elegant presentation. Garnish with chimichurri, petals, and micro greens.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.