In a baking dish, rub the beef with 3 tbsp olive oil, the garlic, 2 tbsp thyme and salt & pepper. Cover and refrigerate for at least 8 hours or overnight. Bring the meat to room temp. Pat dry, then season with salt & pepper. In a large skillet, add 2 tbsp olive oil over high heat. Add the meat and cook until browned all over, about 7 mins. Transfer to a plate; let cool for 30 mins. Wipe out the skillet. In the skillet, heat the remaining 3 tbsp olive oil over high heat. Add the mushrooms and cook for 10 mins. Stir in the shallots and remaining 3 tbsp thyme and cook for 1 min. Season with salt & pepper.
In a pot of boiling water, cook the chard until wilted, 10 seconds. Drain and rinse under cold water; pat dry. Lay two 18 inch long sheets of plastic wrap on a work surface, overlapping lengthwise. Lay the chard on the plastic wrap to create a rectangle large enough to enclose the meat. Spread two thirds of the msuhrooms on top, leaving a 1/2 inch border. Set the meat in the center. Spread the remaining mushrooms on top. Lift the corners of a long end of plastic wrap and fold the chard over the meat; fold the opposite side over to enclose. Wrap the plastic into a cylinder, twisting the ends tightly to seal. Refrigerate 30 mins.
Preheat the oven to 400 degrees. Lay 2 puff pastry sheets on a floured surface, overlapping by half an inch. Roll out to a 15X18 inch rectangle; trim to form a 15 inch square. Remove the plastic wrap from the meat and center the meat on the pastry; brush the border with egg. Fold in the short ends, brush with egg, then roll up to seal. Transfer to a parchment-paper-lined baking sheet, seam side down, and brush with egg. Cut 3 vents on top. Refrigerate 15 mins.
Bake until golden, 25 - 30 mins. Tent with foil and bake until a meat thermometer inserted into the center registers 125 degrees for medium-rare, about 10 mins more. Let rest for 20 mins.
Originally Submitted
8/2/2010
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