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
200g Pre-cooked chestnuts
50g Butter (room temperature)
50g Parmesan
1 bundle Parsley
1 tsp Cubeb pepper , freshly ground
1 tsp Guerande sea salt
2x Beef fillet 2x 200g

Preparation:

  1. For the crust, finely chop the chestnuts and parsley, grate the Parmesan cheese and put it in a bowl.
  2. Add the 50g of butter and season with salt and pepper.
  3. Now chill the mixture in the refrigerator for about half an hour.
  4. Remove the beef tenderloin from the vacuum 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 from the refrigerator and spread it evenly over the meat.
  5. Place the fillets in the oven for approximately 8 minutes, until the crust has turned golden brown.
  6. We recommend Kreutzers Barolo ice cream to go with it.

Enjoy your meal!
Julian Weidner – the gourmet specialist.