1 kg. beef fillet
2 spoons olive oil
Coarse sea salt, crushed pepper
2 tablespoons thyme
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon brown sugar
½ cup dry red wine
For the chestnuts and oranges:
2 apples, diced
3 tablespoons olive oil
½ cup date honey (Silan)
3 garlic cloves, roughly crushed
2 packages of vacuum-packed chestnuts
1/3 cup red wine
St. Dalfour chestnut fruit spread
Preheat oven to 200 degrees C
Heat the olive oil in a wide, deep pan
Sprinkle the salt, pepper and thyme on the meat.
Sear the meat on all sides in the pan.
Mix all the sauce ingredients and pour over the filet in the pan.
Continue to sear the meat on a high flame.
Transfer to an oven-proof baking dish and put in the oven (200 degrees C).
Apples and chestnuts in wine:
Put the olive oil, apples, chestnuts, St. Dalfour, date honey and remaining sauce together – add the red wine and cook for ten minutes.
Serving: Remove the fillet from the oven. Slice with a sharp knife and place on a serving plate. Sprinkle the chestnuts and apples around the meat. Pour over the sauce.