Ingredients
- 4 beef fillet medallions (approx. 150 g each)
- 1 shallot
- 1 slice toast
- 100 g frozen chestnuts
- 20 g butter, melted
- 1 tbs honey
- 2 twigs thyme
- 1 ts untreated orange zest
- salt, pepper
- 100 ml port wine
- 100 ml beef broth
- 2 tbs plum jam
Preparation
1. Remove meat from the refrigerator about 30 minutes before you intend to prepare it.
2. Peel shallot, chop with slices of toast and chestnuts in the Quick Cut. Add butter, honey and thyme leaves and work into a fine, cohesive mixture.
3. Season chestnut mixture with orange zest, salt and pepper. Roll out the mixture between two sheets of plastic wrap that you have measured to fit the size of the medallions, press flat and let set in the fridge.
4. Dab the meat dry with paper towel. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, place the fillet medallions in the pot and roast until the turning point is reached.
5. Turn the medallions and season with salt and pepper.
6. Divide the gratinating mixture into quarters and put on top of the medallions. Place the Navigenio overhead and switch to high level, gratinate for approx. 6 minutes.
7. Keep the medallions warm, cook off the cooking juices with port wine and broth, stir in the jam and season the sauce to taste with salt and pepper.
This recipe has been tested and approved by AMC.
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