Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chestnut crust
To prepare the vegetables
Creamy savoy cabbage
Meat
How it's done
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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.
Meat
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.
| Serve with: | Mashed potatoes |
|---|
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