Medallions with chestnut-cranberry sauce

Ingredients

• 100 grams beef fillets (pork or lamb)
• 1 teaspoon rapeseed oil
• 70 grams cooked chestnuts
• 1 tablespoon Dijon mustard
• 0,5 tablespoons chopped oregano
• 0,5 tablespoons fresh lovage
• 0,25 tablespoons pink pepper peas
• For the sauce: 25 grams fresh cranberries
• 1 shallot
• 0,25 cinnamon stick
• 25 milliliters grape juice
• 25 milliliters austere red wine
• 0.25 nutmeg
• 0,25 tablespoons finely grated dark chocolate

Preparation method (receipt)

Heat the oven to 160 degrees Celsius, put a baking dish in it. Crush cooked chestnuts and mustard with a fork, add chopped oregano and lovage, season with grated pink pepper. Cut meat into medallions about 2 centimeters thickness. Fry quickly in the rapeseed oil for 1 minute on each side. Place chestnut mixture in the form, place medallions on the top and bake for 15-20 minutes. Reduce the heat to 50 degrees Celsius. Place cut into quarters shallot and cranberries in the pan, where were fried meat, cook on low heat for 4 minutes. Pour over wine and juice, stew for 10 minutes, season with grated nutmeg, salt and pepper.