Beef medallions with a chestnut crust
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 100 gfrozen peeled chestnuts
- 3 sprigsrosemary
- 25 gbutter
- ¼ tspsea salt
- a littlepepper
- 40 ggrated Parmesan
- 1onion
- 1garlic clove
- 600 gsavoy cabbage
- 1pear
- 1 tbspbutter
- 1 sprigrosemary
- 1bay leaf
- 1 dlwhite wine
- 1 dlvegetable bouillon
- 200 gcrème fraîche
- ¼ tspnutmeg
- salt and pepper to taste
- a littleclarified butter
- 4beef fillet medallions
- ½ tspsalt
- a littlepepper
- 40 gParmesan
Instructions
Step 1
Finely chop the chestnuts and rosemary, place in a bowl. Add the butter, mix well and season.Step 2
Mix the cheese into the chestnut mixture.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.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.Step 5
Mix in the crème fraîche, season, simmer the cabbage (uncovered) for approx. 5 mins., cover and keep warm.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.Step 7
Spread the crust on top of the medallions. Sprinkle with cheese.Step 8
Approx. 15 mins. in the upper half of an oven preheated to 200°C. Remove, serve the medallions with the cabbage.