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Wedding – Beef Fillet with Chestnut Crust, Colorful Potatoes, Romanesco and Red Wine Jus

5 from 2 votes
Prep Time 2 hrs
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 150 kcal

Ingredients
 

  • 5 Pc. Beef fillet
  • 3 Pc. Red onions
  • 4 Pc. Garlic cloves
  • 1 Pc. Beef leg slices
  • 1 bottle Red wine
  • 800 ml Beef stock
  • 1 Pc. Sweet potatoes
  • 5 Pc. Waxy potatoes
  • 5 Pc. Purple potatoes
  • 1 Pc. Romanesco
  • 3 tbsp Parmesan
  • 3 tbsp Butter
  • 2 Pt Pre-Cooked chestnuts
  • 1 tbsp Balsamic vinegar

Instructions
 

Red wine jus:

  • First, the red wine jus is prepared because it has to boil down for a long time. For this purpose, the beef shank is seared sharply on both sides.
  • Then the coarsely chopped onions and the 4 cloves of garlic are added and roasted. Deglaze with red wine and then pour in the beef font as the next step.
  • Let everything simmer at a low temperature for about 3 hours. When the juice is reduced, remove the leg slice, puree everything and from seven.
  • Warm up shortly before serving and add a tablespoon of cold butter.

Prepare potatoes:

  • Now cut the potatoes into small cubes and set aside. Pluck the romanesco in florets and cook for 10 minutes.

Chestnut crust:

  • For the chestnut crust, first chop the chestnuts. Then melt 3 tablespoons of butter and add 3 tablespoons of Parmesan to the chopped chestnuts.
  • Leave the beef fillet tied at room temperature for half an hour, then sear it on both sides (about 1 minute per side) and pour the chestnut mixture onto the fillets.
  • Leave everything at 180 ° C with circulating air on the oven shelf at the desired cooking level. About 30 minutes are sufficient for medium.
  • In the meantime, the potatoes are fried in the pan until they are crispy and then seasoned.
  • Now warm up the red wine jus and prepare the pre-cooked Romanesco in a separate pan with a little butter and 1 tbsp balsamic vinegar.

Serving:

  • Now place the beef fillet in the middle of a preheated plate and drape the potatoes and Romanesco around it. Finally, put the jus next to it in a ring shape.

Nutrition

Serving: 100gCalories: 150kcalCarbohydrates: 1.4gProtein: 2.6gFat: 15.1g
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Written by John Myers

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.

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