Subj : Roast Beef With Chestnuts
To   : All
From : Ben Collver
Date : Tue May 21 2024 09:47:17

MMMMM----- Recipe via Meal-Master (tm) v8.06

      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.

  Recipe by Recipes from an Italian Butcher, 2017

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