Roast Beef With Chestnuts

Preparation:

Preparation: In a saucepan, heat a spoonful of oil with the butter and brown the meat tied with a few turns of white kitchen string, add salt and pepper. Chop celery, onion, carrot and rosemary and add everything to the pan, brown, sprinkle with wine and let it evaporate. Cover and continue cooking in the oven at 200 degrees for 30 or 40 minutes: 30 minutes if you want it rare, 40 minutes if you prefer it pink. Separately, boil the dried chestnuts and then pass them through a sieve. Remove the roast from the oven, let it rest for about 10 minutes, untie it, cut it into slices. Dilute the cooking juices with a few tablespoons of cream, add the chestnut puree, mix carefully, heat and thicken slightly. Pour it into the gravy boat and serve it hot with the meat. Accompanying wines: Carema DOC, Tazzelenghe VdT Del Friuli, Tignanello VdT Di Toscana.