Medallions with chestnut-cranberry sauce


  • 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.

beef rapeseed oil chestnuts Dijon mustard oregano lovage pink pepper cranberry shallot cinnamon vitaminous juice red wine nutmeg chocolate