Beef medallions with a chestnut crust

Beef medallions with a chestnut crust

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Finely chop the chestnuts and rosemary, place in a bowl. Add the butter, mix well and season.
  2. Step 2

    Mix the cheese into the chestnut mixture.
  3. Step 3

    Peel the onion and garlic. Thinly slice the onion and mince the garlic. Thinly slice the savoy cabbage. Quarter and core the pear, cut into thin slices.
  4. Step 4

    Heat the butter in a pan. Briefly sauté the onion and garlic. Add the cabbage and pear, cook for approx. 5 mins. Add the rosemary and bay leaf. Pour in the wine and reduce almost completely. Pour in the stock, cover and simmer the cabbage for approx. 10 mins. until just soft.
  5. Step 5

    Mix in the crème fraîche, season, simmer the cabbage (uncovered) for approx. 5 mins., cover and keep warm.
  6. Step 6

    Heat the clarified butter in a frying pan. Season the meat, brown for approx. 1 min. on each side. Place the meat in an ovenproof dish.
  7. Step 7

    Spread the crust on top of the medallions. Sprinkle with cheese.
  8. Step 8

    Approx. 15 mins. in the upper half of an oven preheated to 200°C. Remove, serve the medallions with the cabbage.