Beef medallions with a chestnut crust

Beef medallions with a chestnut crust

Total: 1 hr | Active: 45 min.
Low Carb
Nutritional value / person: 595 kcal
, Fat: 36 g
, Carbohydrate: 19 g
, Protein: 46 g


4 people


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:

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Chestnut crust

100 g frozen peeled chestnuts, defrosted
3 sprigs rosemary
25 g butter, soft
¼ tsp sea salt
a little pepper
40 g grated Parmesan

To prepare the vegetables

1 onion
1 garlic clove
600 g savoy cabbage
1 pear

Creamy savoy cabbage

1 tbsp butter
1 sprig rosemary
1 bay leaf
1 dl white wine
1 dl vegetable bouillon
200 g crème fraîche
¼ tsp nutmeg
salt and pepper to taste


a little clarified butter
4 beef fillet medallions (each approx. 150 g)
½ tsp salt
a little pepper
40 g Parmesan
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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.


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.

Good to know
Serve with: Mashed potatoes

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