Tenderloin with chestnut puree View Larger Image Chestnut’s flavour in perfect harmony with this dish! 10 minPreparation 30 minBaking Time 4Servings 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: 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. 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: Put the potatoes to boil. Once ready, we remove them from the water. In a small frying pan, put the cream and chestnuts on low heat until they get hot. 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. Add the sauce, salt, pepper and the remaining butter and stir well until our purses have a uniform texture. Petros Syrigos2018-12-18T11:19:16+00:00 Share This Story, Choose Your Platform! FacebookTwitterLinkedInWhatsappGoogle+PinterestEmail Related Posts Panettone Gallery Panettone Christmas Cupcakes Gallery Christmas Cupcakes Melomakarona Gallery Melomakarona Kourabiedes recipe Gallery Kourabiedes recipe Christmas turkey with stuffing Gallery Christmas turkey with stuffing Leave A Comment Cancel replyYou must be logged in to post a comment.