Clean and wash the chard, cut the stalks into strips and roughly cut the leaves. Peel beetroot, slice into slices (be careful, it stains strongly! Wear disposable gloves). Peel garlic, chop roughly. Boil up with 100 ml red wine, vinegar, 100 ml water, sugar and cinnamon.
Season with salt and pepper. Cook beetroot and chard stems in it for about 2 minutes. Drain and collect the brew. Peel the shallot, cut it into strips and add it to the beetroot with 1 tablespoon of oil.
Dab steaks dry, season and fry in 1 tablespoon of hot oil per side for 2-4 minutes, then keep warm. Add 60 ml wine, 3 tbsp. of prayer broth and 1 tbsp. of water, bring to the boil. Season to taste with salt and pepper.
Blanch chard leaves in boiling salted water for about 2 minutes, drain. Arrange everything. Add 1 tbsp. creamed horseradish to each.