Filet Of Beef With Chard & Turnip Gratin & Red Wine Shallot Sauce

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1 bunch Swiss chard, leaves and stems separated

2 tablespoons unsalted butter

1 medium yellow onion peeled, cut into 1/2-inch dice

Kosher salt and freshly ground black pepper

1 1/4 cups heavy cream

1 clove garlic, peeled and lightly crushed

1 sprig thyme

1 pound turnips, peeled

4 large shallots, peeled

1 tablespoon unsalted butter

2 cups dry red wine

1 tablespoon vegetable oil

6 pieces filet mignon, 6- to 8-ounces each

Cracked black pepper

Maldon salt or fleur de sel

2 tablespoons chopped parsley (optional)

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