Brussels Sprouts and Chestnut Casserole with Beef Tenderloin Steak

Ingredients

• 250 g chestnuts
• 500 g Brussels sprouts
• 400 g parsnips
• 1 onion
• 4 tbsp olive oil (≈40 ml)
• Salt
• Pepper
• nutmeg
• 100 ml Vegetable broth
• 100 g crème fraîche
• 100 ml heavy cream
• 60 g grated cheese (e.g., Bergkäse)
• 600 g beef tenderloin steak (4 steaks)

Instructions

1. 1.

   Slice the chestnuts crosswise at the tip and boil them in water for about 20 minutes until soft. Then rinse, remove the outer shell and the inner yellow skin.

2. 2.

   Wash, trim and halve the Brussels sprouts. Peel and dice the parsnips. Peel and finely dice the onion. In a pan with 2 tbsp oil, sauté over medium heat until translucent.

3. 3.

   Add the Brussels sprouts and parsnips and cook briefly. Season with salt, pepper and nutmeg, then deglaze with vegetable broth. Cover and simmer for about 5 minutes, then continue cooking uncovered until the liquid has evaporated. Transfer the vegetables and chestnuts to a baking dish.

4. 4.

   Whisk together crème fraîche, heavy cream and cheese for the sauce. Season with salt and pepper. Pour over the vegetables and bake in a preheated oven at 200 °C (180 °C fan) for 15–20 minutes until golden brown.

5. 5.

   Meanwhile pat the steaks dry, season with salt and pepper. Heat 2 tbsp oil in a pan and sear each steak on both sides for 4–6 minutes depending on preference. Serve the Brussels sprouts and chestnut casserole with beef tenderloin steak.