Title: Roasted Beef With Chestnuts
Categories: Beef, Italian
Yield: 6 Servings
100 g Dried white chestnuts
-(3-1/2 oz)
1 kg Beef tenderloin (fillet)
-(2-1/4 lb)
2 tb Butter
1 tb Olive oil
1 Celery rib; chopped
1 Onion; chopped
1 Carrot; chopped
1 Rosemary sprig; chopped
75 ml Dry white wine (5 tb)
3 tb Heavy (double) cream
Salt and pepper
Preparation time: 15 minutes, plus 6 hours soaking Cooking time: 1 to
1-1/4 hours, plus 10 minutes resting
Soak the chestnuts in a bowl of warm water for 6 hours, then drain.
Preheat the oven to 400°F/200°C. Tie the meat neatly with kitchen
twine. Heat the butter and oil in a roasting pan, add the meat, and
cook, turning frequently, until browned all over. Season with salt
and pepper, add the chopped celery, onion, carrot, and rosemary to
the pan, and cook, stirring occasionally, for another 10 minutes.
Pour in the wine and cook until it has evaporated. Cover, transfer to
the oven, and roast for 30-40 minutes, depending on how well done you
like your beef. After about 30 minutes the beef will be rare and
after 40 minutes it will be medium.
Meanwhile, cook the chestnuts in boiling water until tender, then
drain and press through a strainer (sieve) into a bowl.
Remove the meat from the roasting pan, let rest for 10 minutes, then
remove the twine and carve into slices.
Place the roasting pan over low heat, stir in the cream and the
chestnut puree, and cook, stirring frequently, until slightly
thickened. Pour into a sauceboat and serve with the sliced meat.
