For the marinade: stir all ingredients together except for rosemary sprigs. The marinade must have a creamy, homogeneous consistency. Now put the meat in the seasoning marinade so that it is well covered on all sides. Cover with sprigs of rosemary.
Close the jar with a lid or a piece of aluminum foil and let the steaks sit in the refrigerator for a few hours (preferably overnight).
Score the chestnuts crosswise on the round side and bake in the preheated oven at 180 degrees for 20 minutes, then let cool down, peel and cut in half.
Dice the onion, chop the mushrooms. Quarter the apricots.
Preparation of steaks
Carefully dab the steaks with a piece of kitchen paper. Place 2 slices of ham on top of each other so that they overlap so that the steak is completely wrapped around. Secure with roulade skewers or a butcher's thread.
Heat a pan strongly, pour in the cooking oil and sear the steaks on both sides for one minute each. Place the meat on a baking sheet lined with aluminum foil and cook in the preheated oven at 80 degrees for about 10 minutes (for medium).
Preparation of the sauce
Melt the butter in a pan. Fry the onion and mushrooms well, deglaze with white wine. Add the apricots and chestnuts. Let everything simmer (about 4 minutes). Add the cream, bring to the boil, season with salt and pepper.
Spread the sauce and vegetables on plates, place the steaks on top. I also serve various salads and spicy savoy cabbage puree.
1-2 hours before the preparation of the steak, the meat must be taken out of the refrigerator, which is at room temperature.
You can find the recipe for the spicy savoy cabbage puree under my recipes. Spicy Brussels sprouts puree
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.