Instructions

• Place the meat on your cutting board and arrange it so that the grains run up and down. Position your knife half way up the side and begin cutting through the meat until you get 1 inch from the edge. Open the meat like a book and press down on the center to flatten.
• Cover the top of the meat with plastic wrap and pound it with a meat mallet to a 3/8-inch thickness being careful not to tear the meat. Remove the plastic wrap and dock both sides of the meat with a fork all over.
• In a large baking dish or a large reusable zip top bag add the garlic, lemon zest, and 1/2 cup of the oil. Break the thyme, rosemary, and sage sprigs by hand, crushing the leaves to release the oils and place them in the marinade. Add the meat to the baking dish or bag and turn in the marinade to coat both sides. Refrigerate 8 to 16 hours.
• Heat 1 Tbs. of the oil in a 12-inch skillet over medium heat. Add the mushrooms and cook until softened, about 3 minutes. Add the chard, tossing, and cook until wilted, about 3 minutes. Season to taste with salt and pepper and set aside until cool to the touch.
• Prepare a grill for indirect cooking over high heat (500°F to 600°F). Turn off one of the burners to create a cool zone.
• Remove the meat from the marinade and place it on a cutting board. Remove any of the herb sprigs that have adhered to the meat and season both sides with salt and pepper. Spread the cooled chard mixture in a thin even layer over the cut surface of the meat. Working with the grain, roll the meat up tightly, like a jellyroll. Tie the roulade with butcher’s twine in 1 to 2 inch intervals.
• Place the roulade on the hot side of the grill and cook about 4 minutes per side on four sides. Move to the cooler side of the grill and continue to cook until an internal thermometer reads 115°, about 20 minutes. Transfer to a cutting board and tent with foil and let for 10 to 15 minutes before slicing.
• Meanwhile, heat the remaining 1 Tbs. of oil in a 10-inch skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the cherries and the red wine and simmer until reduced by half, 4 to 6 minutes. Remove from the heat, and whisk in the butter, until completely incorporated. Season to taste with salt and pepper.
• Cut the butcher’s twine from the meat and slice the roll into 1/2-inch thick pieces. Arrange the meat on a large serving platter and spoon the cherry sauce over the top. Garnish with the hazelnuts and serve.