Beefsteak to the crispy chestnuts

the CRISPY 3_06103 BEEFSTEAK CHESTNUTS INGREDIENTS for 4 PERSONS 4 fillets, 100 g chestnuts, 2 shallots, mushrooms, 300 g of a dl, 2 tablespoons cream, a knob of butter, salt, pepper.

Wipe the mushrooms with a damp cloth to remove the excess soil.

Peel and finely chop shallots.

Melt the butter in a frying pan with non-stick coating, add the shallots and mushrooms and sauté over high heat 15 minutes.

Sprayed with the port, stir, then add the cream: continue cooking for 8 minutes at moderate flame.

Salt and pepper the meat and cook in a pan according to your personal taste (more or less cooked).

When cooked, remove and keep warm on a serving dish.

Chop chestnuts and, in the same pan of cooking the meat, let them toast.

Place the meat on individual plates and divide the chopped chestnuts.

Accompanied with port mushrooms and serve.

(if you wish you can also serve a puree of celeriac)