Manu’s Menu

Authentic Italian Home Cooking & More

  • Home
  • About
    • About me
    • About this site
    • About my photography
    • Privacy and Disclosure Policy
  • Recipes
    • Visual Archive
    • Regional Italian Recipes
  • Books
    • The Cool Side of Summer
    • Manu’s Christmas Menus
    • MsM’s Mobile App
  • Work With Me
    • Affiliate Sign-Up
    • Featured On
  • Out & About
    • Africa
      • South Africa 2019
    • Americas
      • Mexico, Guatemala, Honduras and Belize
      • CHILE AND ARGENTINA 2018
    • Asia
      • India
      • Japan 2015
      • Japan 2017
      • Japan 2018
      • Singapore
    • Europe
      • Slovenia and Croatia 2019
      • Italy 2019
    • Oceania
      • French Polynesia (Tahiti) 2017
      • French Polynesia (Tahiti)
      • New Caledonia
      • New Zealand
      • South Island – New Zealand Guide
  • Blogging Tips
    • Blogging Platform
    • Web Hosting
    • Technology Tips
    • Food Photography
    • Increasing Traffic to your Blog
    • Links
      • MsM in Your Kitchen
      • Events
        • 150 years of the Unification of Italy
        • Olio, Erbe e Fantasia – LILT
  • Tips
    • Techniques
      • Pasta and Gnocchi
      • Pizza and Other Doughs
      • Sauces and Other Basics
      • Decorations
    • Cake and Cookie decoration
      • Cake & Marshmallow Pops
        • Flowery Cake Pops
        • Hello Kitty Cake Pops
        • Dorothy the Dinosaur Cake Pops
        • Christmas Tree Cake Pops
        • Sea Marshmallow Pops
      • Fondant Cakes
        • Moo Cake
        • South Pole Cake
        • Lola Cake
        • Hello Kitty Yogurt Cake
        • Dorothy the Dinosaur Cake
        • The Little Mermaid Yogurt Cake
        • The Little Mermaid Fondant Cake
        • Sweet Sushi Mini Fondant Cakes
        • Peppa Pig Cake
        • Tinkerbell Cake
        • Miffy Cake
        • Olaf Yogurt Cake
        • Frozen Cake
      • Sugar Cookies
        • Heart Sugar Cookies
        • Dorothy the Dinosaur Sugar Cookies
        • Christmas Tree Ornament Sugar Cookies
      • Eggless Sugar Cookies
        • Chinese New Year Cookies
        • St. Patrick’s Day Cookies
      • Shortbread Cookies
        • Shortbread and Chocolate Hearts
        • Baby Shower Shortbread Cookies
        • Flounder Shortbread Cookie Pops
      • Easy Chocolate Cookies
    • Conversion Tables
    • Gift Ideas
      • Christmas 2010
      • Christmas 2011
      • Christmas 2012
      • Christmas 2013
      • Christmas 2014
      • Christmas 2015
    • Ingredients
    • Where I Shop for Italian Food in Sydney
  • Contact
You are here: Home / Recipes / Christmas / BEEF FILLET ROAST STUFFED WITH PURÉED CHESTNUTS

BEEF FILLET ROAST STUFFED WITH PURÉED CHESTNUTS

August 9, 2011 By Manu 24 Comments

Beef fillet roast stuffed with puréed chestnuts

I have always loved meat (much more than any seafood) and beef above all.  And what’s better than beef fillet?  Nothing!  I have to say that Australian beef is among the best in the world, so I consider myself very lucky to able to enjoy it whenever I feel like it.  Back in Italy, beef fillet was always the meat of choice for special occasions, so the choice for my Foodbuzz 24×24 Christmas in July event was easy.  Only, I did not want to make a normal steak… I wanted to cook something more “unusual” and festive.  That’s when I came across this recipe for a beef eye fillet, filled with puréed chestnuts and then roasted in the oven.  It looked so good that I had to try it.  Besides, chestnuts are as “Christmassy” as it gets back in Italy.  Needless to say we all loved it.  It’s best eaten medium rare and it is so soft that it melts in your mouth.  Also, the chestnut purée was so delicious that I am going to make it again and serve it as a side along with my future steaks instead of the usual mashed potatoes!  So, here you have it.

 

Recipe adapted from the magazine “La Cucina Italiana”, December 2006

Ingredients:

For the roast
1.2 kg eye fillet roast
100 ml cream
100 ml white wine
1 shallot, sliced
10 leaves of sage
1 carrot, chopped
1 onion, chopped
1 stalk of celery, chopped
Extra virgin olive oil
Salt & Pepper

For the chestnut purée
250 gms chestnuts (weighed after cooked and peeled)
2 shallots, sliced
50 ml cream
50 ml white wine
30 gms butter
100 ml water
Salt & Pepper

Start by preparing the chestnut purée.  Put the chestnuts in a pressure cooker with a little water (just enough to cover them) and cook for 10 minutes.

Peel them when still warm and keep aside.  Make sure to take them out of the hot water only a few at a time… if they cool down, it will be very hard to peel them.

Put the peeled chestnuts in a pot with the sliced shallots, cream, wine, butter, water, salt and pepper and cook them covered and on a low flame for 40 minutes.  You will very likely need to add a little bit of water, so check the pot regularly.  When cooked, purée them with an electric mixer.  Keep aside.

Now you can start preparing the meat.  Put the sliced shallot, pepper and sage in a bowl and marinate the eye fillet roast in it for about 1 hour.  Reserve the marinade.

Then make a hole through the centre of the roast using a sharp knife.  Insert a cylindrical mould into the hole (or 2 if the hole is longer) to keep the hole open while cooking.

Then loosely tie the roast with butcher’s twine so that the roast will retain a regular shape while in the oven.  Make sure to pass the twine through the cylindrical mould(s) too, just like shown in the picture.

Heat up some extra virgin olive oil in a frying pan and when hot, put the roast to sear well on all sides.  Make sure to do this for no longer than 5 minutes.

Now put the roast in an oven proof dish, season it with salt and pepper and cover it with the chopped onion, carrot and celery, the reserved marinade and some extra sage.  Drizzle with some extra virgin olive oil and bake in a preheated fan forced oven at 250°C for 10 minutes.  Then take it out of the oven and let it cool down.

When cooled, remove the mould(s) and fill the hole with the chestnut purée using a piping bag.

Then put it back in the oven proof dish, add the remaining wine and bake in a preheated fan forced oven at 250°C for 15 minutes.  Then remove the roast from the pan, cover it loosely with some foil and let it rest.

In the meantime, filter the sauce from the oven proof dish (or you can blend it with all the cooked veggies).  Put it in a pot, add the remaining cream to it and simmer for 5 minutes.  Add salt if required.

Slice the roast and serve it warm with the sauce on the top.

Beef fillet roast stuffed with puréed chestnuts

Share

Related Posts:

  • FOODBUZZ 24×24: CHRISTMAS IN JULY
  • SEMIFREDDO AL TORRONCINO WITH HOT CHOCOLATE SAUCE
  • GINGERBREAD MEN
  • POTATO, SPECK AND LEEK PARCELS
  • ORANGE, FENNEL AND BLACK OLIVE SALAD AND AWARDS

Filed Under: Christmas, Events, Foodbuzz 24x24, Mains, Meat, Special Occasions Tagged With: beef, chestnuts, Christmas, Christmas in July, fillet, Foodbuzz, Foodbuzz 24x24, main dish, meat

« POTATO, SPECK AND LEEK PARCELS
GINGERBREAD MEN »

Comments

  1. Nat says

    August 9, 2011 at 9:07 pm

    This one sounds delicious and so easy to make!!! Do you think the flavor will change if I cook the meat a bit longer? I don´t eat it so raw.

    Reply
    • Manu says

      August 11, 2011 at 9:13 am

      I think it will still taste delicious if you cook the meat a bit longer… especially with the meat you find there!!! 🙂

      Reply
  2. Liz says

    August 9, 2011 at 9:15 pm

    Gorgeous beef, Manu!!! We always make beef tenderloin on Christmas, so this looks like the perfect, festive recipe!

    Reply
  3. Parsley Sage says

    August 9, 2011 at 9:57 pm

    Holy Christmas Yum. I can’t get over this beef. It’s a genius way to prepare it. I bet that chestnut spread is out of this world good.

    Reply
  4. Anna @The Littlest Anchovy says

    August 9, 2011 at 11:12 pm

    Manu, this looks amazing. So perfectly cooked. I bet it just sliced like butter.

    Reply
  5. PolaM says

    August 9, 2011 at 11:47 pm

    Ma che bello! Sounds super festive and very Christmassy! I wonder if you can use dried chestnuts and rehydrate those. Here chestnuts are a rare find….

    Reply
  6. Sawsan@chef in disguise says

    August 10, 2011 at 1:37 am

    This looks yummy Manu
    Your whole 24*24 menu is amazing
    and I love beef more than seafood too..

    Reply
  7. Kelly says

    August 10, 2011 at 2:03 am

    Wow this looks fantastic!! What a great recipe! 🙂

    Reply
  8. sarah says

    August 10, 2011 at 2:18 am

    Gorgeous Fillet Manu! And that chestnut puree sounds fantastic!! Nice work 🙂

    Reply
  9. Juliana says

    August 10, 2011 at 5:25 am

    Wow Manu, this roasted beef with chestnut filling looks gorgeous…I so wish I could have a bite of this beef. Beautifully done and I love the pictures.
    Hope you are having a great week 🙂

    Reply
  10. Sandra says

    August 10, 2011 at 6:15 am

    You did an excellent job with this Manu. My husband would gobble this up right away. I’d have to cook my piece a bit longer, I’m a well done kind of girl. Then I’d gobble it up!

    Reply
  11. Tiffany says

    August 10, 2011 at 6:56 am

    No meat for me… but can I just eat that yummy chestnut puree??? 😀

    Reply
  12. Eva says

    August 10, 2011 at 8:21 am

    Wow! That looks decadent! Australian beef is the best because they don’t castrate their bulls.

    Reply
  13. Cassie@ Bake Your Day says

    August 10, 2011 at 8:52 am

    This whole thing sounds so lovely and that roast looks like it’s so tender. My mouth is watering!!

    Reply
  14. Umm Mymoonah says

    August 10, 2011 at 10:18 am

    Wow! This looks fabulous, I love your idea of chestnut filling, simply amazing.

    Reply
  15. Dee at Deelicious Sweets says

    August 10, 2011 at 10:52 am

    Wow! This is so over the top “Christmassy”! I may just have to bookmark this one for our Christmas dinner! Thanks for sharing 🙂

    Reply
  16. kankana says

    August 11, 2011 at 8:49 am

    wow Manu .. that is like a 5 star dish !! beef is my fav meat and it has so much flavor and the way you added nuts, it will make it so much more tasty!

    Reply
  17. chopinandmysaucepan says

    August 11, 2011 at 10:01 am

    Yet, another beautiful, detailed, step-by-step recipe that never fails to impress. Beautiful dish Manu except being a meat lover, I think my preference is to just eat the beef and not stuff around with it, no pun intended lol

    Reply
  18. Sandra's Easy Cooking says

    August 11, 2011 at 2:30 pm

    I love that you are beef lover:)) me too!:)) I love your dish, I can imagine that it tasted very good!

    Reply
  19. Nami | Just One Cookbook says

    August 11, 2011 at 6:50 pm

    Pureed chesnuts? WOW! I want to eat this… I love chesnuts but never had it with beef (or any type of meat!). It was fun to see how you cook it. Looks delicious!

    Reply
  20. Nuts about food says

    August 12, 2011 at 10:08 pm

    I love beef filet and I like exactly the way you cooked it, more on the rare side. I am also a big fan of chestnuts in any form so this is a recipe I am bookmarking.

    Reply
  21. Miss T says

    August 20, 2011 at 3:07 pm

    I want to eat this right about now! Looks tremendous!
    T x

    Reply

Trackbacks

  1. Christmas in July says:
    August 9, 2011 at 10:41 pm

    […] Beef Fillet Roast stuffed with pureed chestnuts […]

    Reply
  2. Beef Fillet Roast Stuffed With Puréed Chestnuts « Food Frenzy says:
    December 10, 2011 at 10:57 am

    […] http://www.manusmenu.com Pin It (function() { var s = document.createElement("SCRIPT"), s1 = document.getElementsByTagName("SCRIPT")[0]; s.type = "text/javascript"; s.async = true; s.src = "http://widgets.digg.com/buttons.js"; s1.parentNode.insertBefore(s, s1); })(); reddit_url='http://blogstew.net/foodfrenzy/meat-and-poultry/5633/' reddit_title='Beef+Fillet+Roast+Stuffed+With+Pur%C3%A9ed+Chestnuts' | Food Type: .Recipe, Main Dish, Meat & Poultry | Tags: beef, chestnut, roast beef Previous Post: Baked Dijon Salmon Mexican Bean Salad :Next Post .nrelate .nr_sponsored{ left:0px !important; } // .nrelate .nr_sponsored{ left:0px !important; } // No Comments – Leave a comment […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

HOMEMADE PASTA MADE SIMPLE – THE BOOK. CLICK TO BUY IT FROM AMAZON NOW!

Homemade Pasta Made Simple

Archives

Categories

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Video Recipe: Orecchiette with Crudaiola Sauce

Video Player
https://www.youtube.com/watch?v=QqSyzFElbRY
00:00
00:00
12:47
Use Up/Down Arrow keys to increase or decrease volume.
foodgawker bowls-150x150
tastespotting150
Tasteologie badge
Pasta & Gnocchi

The Cool Side of Summer e-Book – Click to buy it now! On SALE for only $9.99!

The Cool Side of Summer e-Book

MsM’S EBOOK – CLICK TO BUY IT NOW!

MsM’S EBOOK – CLICK TO BUY IT NOW!
Genesis Theme Framework for WordPress
Community Table Contributor Badge
Sunday Supper Movement

manusmenu

Now on the blog - Low Fodmap Vanilla and Miso Cara Now on the blog - Low Fodmap Vanilla and Miso Caramel Cheesecake Slice.  Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #lowfodmap #lowfodmapdiet #miso #cheesecake #cake #dessert #japan
Now on the blog - Low Fodmap Ragù Bianco. A tradi Now on the blog - Low Fodmap Ragù Bianco. A traditional pasta sauce from central Italy. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #italy #italianfoodbloggers #italianfood #pasta #pastasauce #ragu
Now on the blog - Trieste, Italy Guide. A surprisi Now on the blog - Trieste, Italy Guide. A surprising city. Come check it out. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #trieste #holidays #beautifuldestinations #history #food
Now on the blog - Sausage and Potato Sourdough Cre Now on the blog - Sausage and Potato Sourdough Crespelle. The best comfort food. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food #foodgram #italianfoodbloggers #italianfood
Now on the blog - WWI, Italy Guide. A guide about Now on the blog - WWI, Italy Guide. A guide about some of the most important landmarks of the Great War. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #war #history
Now on the blog - Sourdough Crêpes. So good. Use Now on the blog - Sourdough Crêpes. So good. Use up some of your #sourdough discard to make these delicious sweet or savoury crêpes. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food
Now on the blog - Cividale del Friuli, Italy Guide Now on the blog - Cividale del Friuli, Italy Guide. Clickable link in my profile.

#manusmenu #manusmenucom #instafood #instayum #foodbloggers #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #history #food #italianfood
Now on the blog - Hugo. A refreshing Italian cockt Now on the blog - Hugo. A refreshing Italian cocktail and an alternative to your everyday spritz. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #hugo #spritz #prosecco #drinks #cocktails #elderflower
Now on the blog - Low Fodmap Pork Meatball Satay S Now on the blog - Low Fodmap Pork Meatball Satay Stir Fry. So good. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #lowfodmap #lowfodmapdiet #satay #stirfry #pork #meatballs
Now on the blog - Quick Pickled Cucumbers. So crun Now on the blog - Quick Pickled Cucumbers. So crunchy and refreshing. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #picklingcucumbers #pickles #pickling #garden #cucumber #vegetarian #vegan #video
Now on the blog - Coffee Panna Cotta. Wobbly and d Now on the blog - Coffee Panna Cotta. Wobbly and delicious. Clickable link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #pudding #italy #italianfoodbloggers #italianfood #coffee #pannacotta
Now on the blog - Sourdough Cinnamon Rolls. Recipe Now on the blog - Sourdough Cinnamon Rolls. Recipe adapted from the wonderful @jennifer_rodda. The best way to use up some of your Sourdough discard. Clickable recipe link on my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #pastry #cinnamonrolls #teatime #breakfast
Follow on Instagram

Privacy Policy

Copyright © 2011-2020 - Manu's Menu and Manuela Zangara. All rights reserved.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more