Garlic and Red Wine Infused Beef with Chestnut Sauce


After spending a day harvesting dried old leaves, twigs and old cicada shells for the kids to make their canvas, I was ravenous! I was craving a hearty meal,¬† so with my head stuck in the fridge, I found a beef fillet, some chestnuts, a half open bottle of wine and some frozen gnocchi I made from the mushroom medley dish … so I decided to re-create the dish I made my in laws the other day on their birthday. Just as yummy the second time round!

Estimated Cooking Time – 45 minutes

Serves 2

Ingredients;

  • 300g of beef fillet
  • 1 cup of wine
  • 4 cloves of garlic
  • 4 juniper berries
  • 2/3 cup of cream
  • 2 Tbsp of chopped onions
  • 1/2 cup of sliced chestnut ( fresh is best, but they come frozen, in cans or if you can’t find any then chick peas are a great alternative)
  • 1 Tbsp of salt
  • 2 Tbsp of sugar
  • 1 tsp of pepper
  • Sprinkle of nutmeg
  • ¬†Handful of rocket
  • Sprig of parsley for garnish
  • Olive oil for searing
  • 2 cups of cooked gnocchi (for gnocchi recipes, go to Potato Gnocchi and Mushroom Medley). Alternatively, you can buy the frozen gnocchi and boil it up.

Method;

  1. Crush the garlic and juniper berries together to form a paste.
  2. Stab the beef fillet with small holes and stuff the garlic paste into these holes.
  3. Put the beef fillet into a bag and pour in the wine and marinade for 1 hour.
  4. After an hour,preheat eh oven to 180C or 350F.
  5. Take the beef fillet out and sear in a pan for a minute on each side.
  6. Pop into the oven and roast for 20 – 30 minutes or longer depending on the size of your fillet and how rare yo like your fillet.
  7. In the same pan that you seared your fillet, drizzle a tsp of oil in, add the chestnut and onions and till the onions are tender.
  8. Add the cream and reduce to a slow simmer till the sauce as reduced by half.
  9. Take the fillet out of the oven and allow to rest for 10 minutes. In the mean time, warm the gnocchi and arrange on a plate. Add a handful of rocket, followed by the sliced roast, drizzle with the chestnut sauce and garnish with a bit of chopped parsley.

 


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