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Beef medallions with a chestnut crust
45 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 595
  • Fat about 36g
  • Carbohydrates about 19g
  • Protein about 46g
This is needed
This is needed for 4 people
Chestnut crust
  • 100 g frozen peeled chestnuts, defrosted
  • 25 g butter, soft
  • 3 sprigs rosemary
  • 0.25 tsp sea salt
  • a little pepper
  • 40 g grated Parmesan
To prepare the vegetables
  • 1 onions
  • 1 garlic clove
  • 600 g savoy cabbage
  • 1 pears
Creamy savoy cabbage
  • 1 tbsp butter
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 dl white wine
  • 1 dl vegetable bouillon
  • 0.25 tsp nutmeg
  • salt and pepper to taste
  • 200 g crème fraîche
  • a little pepper
  • 4 beef fillet medallions (each approx. 150 g)
  • 0.5 tsp salt
  • a little clarified butter
  • 40 g Parmesan
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And that's how it's done
And that's how it's done
Chestnut crust
Finely chop the chestnuts and rosemary, place in a bowl. Add the butter, mix well and season.
Mix the cheese into the chestnut mixture.
To prepare the vegetables
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.
Creamy savoy cabbage
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.
Mix in the crème fraîche, season, simmer the cabbage (uncovered) for approx. 5 mins., cover and keep warm.
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.
Spread the crust on top of the medallions. Sprinkle with cheese.
To roast
Approx. 15 mins. in the upper half of an oven preheated to 200°C. Remove, serve the medallions with the cabbage.

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