Beef Fillet with Brioche Mustard Crust and Chestnut Pasta

Pasta dough and filling

1. For the pasta dough, knead the flour with the egg, three egg yolks, salt and oil until smooth. Wrap the dough in foil and place in the refrigerator to rest for 1 hour. For the filling, peel off the shallot and cut it into small pieces. Chop the chestnuts and sauté with the shallot pieces in 1 tbsp butter for about 2 minutes. Pour in the wine and cream and reduce almost completely. Mix everything with a hand blender to a fine cream and season with salt and pepper, leave to cool.
2. Roll out the pasta dough thinly on a little flour, cut into squares and put 1 teaspoon chestnut cream in the middle of each dough square. Brush the edge around the filling with egg yolk and shape into tortelloni.

Kohlrabi

1. Clean the kohlrabi, peel and cut into thin slices and blanch briefly, then drain.

crust

1. Preheat the oven to about 150 degrees. Crumble the brioche, stir 75 g soft butter, mustard and honey until creamy, fold in the breadcrumbs.

Steaks

1. Salt and pepper the steaks (p.P. 250 g) and fry them briefly in clarified butter in a pan on one side for 1-2 minutes. Cook until pink in the oven for approx. 12 minutes. Deglaze the roast with wine and vinegar, pour in the stock, reduce to approx. 125 ml, stir in the truffle butter and season with salt and pepper.
2. Bring plenty of salted water to the boil in a large saucepan, cook the pasta in it for about 5 minutes, remove it and allow it to drain. Take fillet steaks out of the oven, preheat the grill. Spread the crust on the steaks, grill the steaks for approx. 3 minutes until golden brown.
3. Heat 2 tablespoons of butter in a pan, toss the kohlrabi in it, season with salt, pepper and nutmeg. Pan the pasta in the rest of the butter. Let the steaks rest briefly and serve with sauce, kohlrabi and chestnut tortelloni.