Chestnut’s flavour in perfect harmony with this dish!

10 min

Preparation

30 min

Baking
Time

4

Servings

Ingredient

  • For the Tenderloin:
  • 2 tbsp of “Epirus melted” milk butter (saute)
  • 1 whole tenderloin fillet
  • 30ml. maple syrup
  • 1 clove of garlic
  • 2 thyme sticks
  • Thick salt & pepper
  • For the chestnut puree:
  • 2 tbsp melted milk butter “EPIRUS”
  • 2 potatoes
  • 200gr. boiled chestnut
  • 150ml of cream
  • salt, pepper

Execution

Tenderloin:

  1. Add salt – pepper to the tendertloin. In a frying pan, put the butter, garlic and thyme, let it warm and saute the tenderloin on all sides.
  2. Place baking sheets on a  tray and place the tenderloin. Bake in a preheated oven at 180 degrees for 20 ‘. Take it off and leave it 5 ‘to rest.

For the puree:

  1. Put the potatoes to boil. Once ready, we remove them from the water.
  2. In a small frying pan, put the cream and chestnuts on  low heat until they get hot.
  3. Put the potatoes in a bowl with half amount of the butter and mashed them with a fork. Add the cream and chestnuts and continue to work our mixture with the fork until all the ingredients melt.
  4. Add the sauce, salt, pepper and the remaining butter and stir well until our purses have a uniform texture.