Beef fillet with chestnut crust

A good piece of meat simply belongs on the table on Sundays! This beef fillet with an aromatic chestnut crust is guaranteed to delight your palate!

Rinderfilet mit Maronenkruste
3 tbsp extra virgin olive oil
2 tbsp Butter
200 g Pre-cooked chestnuts
50 g butter (at room temperature)
50 g Parmesan
1 bunch parsley
1 tsp Cubeb pepper, freshly ground
1 tsp Guerande sea salt
 2x  Beef tenderloin, 2 pieces of 200g each

 

Preparation:

  1. For the crust, finely chop the chestnuts and parsley, grate the Parmesan, and place everything in a bowl.
  2. Add the 50 g of butter and season with salt and pepper to taste.
  3. Now chill the mixture in the refrigerator for about half an hour.
  4. Remove the beef tenderloin from the vacuum-sealed bag 20 minutes before cooking. Then sear the meat over high heat until it has a nice crust on both sides. Next, take the chestnut mixture out of the refrigerator and spread it evenly over the meat.
  5. Place the fillets in the oven for about 8 minutes, until the crust is golden brown.
  6. We recommend serving this with Kreutzers Barolo Glace.

Enjoy
your meal—Julian Weidner, the gourmet specialist.