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.

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

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.

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.