As an alternative stuffing to Swiss chard or kale, you can use very fresh beet greens or ramp leaves, as Chef Smith does. He likes the way the savory stuffed- sirloin gets a subtle sweet touch with the cherry and red-wine sauce, and a lively crunch with hazelnuts.
Recipe adapted from Moveable Feast with Fine Cooking.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?