Medallions under chestnut cap with cranberry sauce

Ingredients for 6 servings:

• 600 g beef fillet(s), pork fillet or lamb rump
• 1 tbsp rapeseed oil
• 400 g chestnuts, cooked
• 4 tbsp Dijon mustard
• 2 tbsp oregano, shredded, chopped
• 2 tbsp lovage, fresh, chopped
• 1 tbsp peppercorns, red
• 150 g cranberries, fresh
• 4 shallots
• 1 stalk(s) cinnamon
• 150 ml multivitamin juice or grape juice
• 150 ml red wine, full-bodied
• 1 pinch of nutmeg
• 1 tbsp dark chocolate with chili, grated
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

The sauce is simply brilliant, you can also leave out the chestnut mixture and vary the meat.

Preheat oven to 160°C (top/bottom heat). Place a casserole dish inside to heat. For the chestnut mixture, roughly mash the chestnuts with a fork. Then stir in the Dijon mustard, chopped herbs, and peppercorns. Cut the meat into 2cm-thick medallions and sear in hot rapeseed oil in a pan for 1 minute on each side. Then add to the casserole dish, spread the chestnut mixture on top, and bake for approx. 15-20 minutes. Open the oven and reduce the heat to 50°C. In the pan juices, sear the quartered and peeled shallots and cranberries over low heat for 4 minutes. Then deglaze with the juice and red wine, add the cinnamon stick, and simmer gently for 10 minutes, until the cranberries burst. Season to taste with nutmeg, chocolate, salt, and pepper. Serve with tagliatelle or spaetzle.