for 4 person

Chestnut crust

100 g	frozen peeled chestnuts, defrosted
3 sprig	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

Meat

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

40 g

Parmesan

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.

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.

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