Chestnut fillet is an elegant and tasty second course, perfect for special occasions or autumn dinners.
This recipe combines the tenderness and strong flavour of the fillet with the delicate sweetness of the chestnuts, creating a refined and harmonious balance.
The meat, cooked just right to remain succulent, is accompanied by a chestnut-based sauce that adds a creamy, enveloping note, enhancing the natural flavour of the fillet.
Flavoured with herbs such as rosemary and thyme, and often blended with wine or broth, this dish is a true homage to the products of the autumn season.
Chestnut fillet is a sophisticated choice for those who want to surprise their guests with a unique combination of flavours and a memorable culinary experience.
Serves 4:
Peel the chestnuts. After that cut the bacon into small cubes, brown it with the onion with a drop of oil, cut it finely and the clove of garlic, which you will then remove, and a little oil.
When it has become transparent and crispy, not dry, add the stock, salt and pepper, the chestnuts and let it simmer slowly for about ten minutes, stirring gently.
Cook the fillet according to your taste, more or less cooked, put it in the pan with the chestnuts, cook for another couple of minutes, serve hot.