Medallions Under Chestnut Cap with Cranberry Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g beef fillet (s) or pork fillet or lamb rump
- 1 tablespoon oil (rapeseed oil)
- 400 g chestnut (s), cooked
- 4 tablespoon mustard (Dijon mustard)
- 2 tablespoon oregano, grated
- 2 tablespoon lovage, fresh
- 1 tablespoon berries (red pepper berries)
For the sauce:
- 150 g cranberries, fresh
- 4 shallot (s)
- 1 stick cinnamon
- 150 ml juice (multivitamin juice) or grape juice
- 150 ml red wine, full-bodied
- 1 pinch nutmeg
- 1 tablespoon chocolate (dark chocolate with chilli), grated
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C, put the baking dish in it to heat up. For the chestnut mixture, roughly mash the chestnuts with a fork, stir in the mustard, the chopped herbs and the pepper berries.
- Cut the meat into 2 cm thick medallions, fry in the rapeseed oil in the pan for 1 minute on each side. Then place in the baking dish, spread the chestnut mixture on top and bake for 15-20 minutes. Open the oven and reduce the heat to 50 ° C.
- Fry the quartered and peeled shallots and the cranberries in the frying stock over a mild heat for 4 minutes, then deglaze with juice and wine and simmer gently for 10 minutes until the cranberries burst. Season to taste with nutmeg, chocolate, salt and pepper. Ribbon noodles or spaetzle go well with it.
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