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Angela's Italian and Sicilian Recipes
Roast Beef With Chestnuts
Roast Beef With Chestnuts
(Roast Beef Con le Castagne)

2 and 1/4 lb (1 kg) fillet of beef
1 oz (25 grams) butter
1 tablespoon extra virgin olive oil
1 celery stick, chopped
1 onion, chopped
1 carrot, chopped
1 fresh rosemary sprig, chopped
5 tablespoons dry white wine
3 and 1/2 oz (100 grams) dried white chestnuts, soaked in warm water for 6 hours and drained
3 tablespoons double cream
Salt and pepper 
Preheat the oven to 200C (400F) Gas Mark 6.

Tie the meat neatly with kitchen string.

Heat the butter and olive oil in a roasting tin, add the meat and cook, turning frequently, until browned all over.

Season with salt and pepper, add the celery, onion, carrot and rosemary to the tin and cook, stirring occasionally, for a further 10 minutes.

Add the wine and cook until it has evaporated.

Cover with foils, transfer to the oven and roast for 30-40 minutes, depending on how well done you like the beef. After 30 minutes the beef will be rare and after 40 minutes it will be medium.

Meanwhile, cook the chestnuts in boiling water until tender, then drain and press through a sieve into a bowl.
Remove the meat from the roasting tin, leave to stand for about 10 minutes, then remove the string and carve.

Place the roasting tin over a low heat, stir in the cream and the chestnut puree and cook, stirring frequently, until slightly thickened.

Pour into a sauce or gravy boat and serve with the meat. Serves 4.
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