Veal Fillet with Chestnut Topping

Ingredients

• 600 g starchy potatoes
• Salt
• 1 Shallot
• 1 Garlic clove
• 150 g cooked chestnuts (vacuum packed)
• 2 sprigs thyme
• 150 g Gorgonzola cheese
• 3 tbsp vegetable oil
• 600 g veal fillet (ready to cook)
• Pepper (freshly ground)
• 140 ml lukewarm milk
• 2 tbsp soft butter
• Nutmeg (freshly grated)

Instructions

1. 1.

   Peel, wash, and roughly cut the potatoes; boil in salted water for about 25 minutes.

2. 2.

   Trim the shallot and garlic; chop with the chestnuts. Rinse the thyme sprigs, shake dry, strip leaves from stems. Cube the cheese.

3. 3.

   Preheat oven to 250°C (482°F) with upper and lower heat.

4. 4.

   Heat 1 tbsp oil in a pan; sauté shallot and garlic until translucent. Add chestnuts, cook briefly, then stir in thyme.

5. 5.

   Wash, pat dry, trim, salt, pepper veal fillet; sear all sides in a hot pan with 2 tbsp oil. Spread the chestnut-cheese mixture over the meat and bake for ~3 minutes to keep it pink.

6. 6.

   Drain potatoes, let steam off, press through a potato masher, mix with milk and butter into a smooth purée. Season with salt, pepper, nutmeg.

7. 7.

   Slice fillet and serve atop the purée.