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🍽️ Juicy Beef Filet Steaks with Chestnut Crust and Pappardelle

971 kcal · 30 min · 4 servings

Juicy Beef Filet Steaks with Chestnut Crust and Pappardelle Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 170 degrees Celsius with top and bottom heat.
  2. 2. Roughly chop the chestnuts.
  3. 3. Wash the parsley, shake it dry, and pluck off the leaves.
  4. 4. Finely chop the parsley leaves.
  5. 5. Place the chopped chestnuts, parsley, 7 tablespoons of soft butter, and 5 tablespoons of breadcrumbs into a bowl.
  6. 6. Season the chestnut mixture with salt and pepper.
  7. 7. Halve the onion, peel it, and dice it finely.
  8. 8. Wash the thyme and shake it dry.
  9. 9. Wash the beef fillet and pat it dry with kitchen paper.
  10. 10. Cut the fillet into 4 equal-sized steaks.
  11. 11. Season the steaks generously with salt and pepper.
  12. 12. Heat 2 tablespoons of oil in a pan on high heat.
  13. 13. Sear the steaks for about 2 minutes on each side.
  14. 14. Place the steaks on a baking sheet lined with baking paper.
  15. 15. Distribute the chestnut mixture evenly over the steaks.
  16. 16. Cook the steaks in the preheated oven for about 20 minutes.
  17. 17. Heat 1 tablespoon of oil and 1 tablespoon of butter in the pan on medium heat.
  18. 18. Sauté the onion cubes for about 2 minutes until translucent (colorless).
  19. 19. Deglaze the onions with red wine and broth.
  20. 20. Add the thyme to the sauce.
  21. 21. Let the sauce reduce for about 10 minutes on low to medium heat.
  22. 22. Season the sauce with salt, pepper, and sugar to taste.
  23. 23. Bring about 5 liters of salted water to a boil in a pot.
  24. 24. Cook the pappardelle in the boiling water for about 9 minutes until al dente.
  25. 25. Drain the pasta in a colander.
  26. 26. Plate the beef fillet steaks with chestnut crust, pappardelle, and red wine sauce.
  27. 27. Serve the dish and enjoy your meal!

Nutrition per serving