A bold, richly layered recipe that combines tender beef fillet with an intense sauce of chestnuts, dried apricots and Pedro Ximénez. An ideal dish for special occasions and for discovering the full gastronomic potential of Viladrau chestnuts.

STEP 1

Peel and finely chop the onion. Sauté it in a pan with a drizzle of extra virgin olive oil until translucent and lightly golden. Meanwhile, chop the chestnuts and set them aside.

STEP 2

Once the onion is well cooked, add the brandy and the Pedro Ximénez wine. Let it reduce for a few minutes so the alcohol evaporates.

STEP 3

Stir in the meat stock, the bone marrow and the chopped chestnuts. Let it cook over low heat for about 15 minutes.

STEP 4

Prepare a picada with the carquinyolis, garlic and dark chocolate. Add it to the pot along with the dried apricots cut into even cubes.

STEP 5

When the sauce starts to thicken, add a small piece of butter, salt and black pepper. Blend the mixture until you get a smooth, creamy texture.

STEP 6

Cut the beef fillet to taste, season with salt and pepper, and sear it in a very hot pan with a little oil. Finish cooking in a preheated oven at 200 °C for 5 minutes.