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.