Kerkini buffalo fillet with chestnut puree and wine sauce.

For the chestnut puree:

1. We peel the chestnuts from their outer shell (the hard one) and then boil them until the inner shell begins to peel off.

2. After draining and cleaning them well, bring them to a boil again, this time with a little meat broth or add a ready-made fresh broth in a package. After boiling well, pass them through a puree machine and boil the mixture again for a while, adding half the butter and the milk.

3. Then, boil the peeled potatoes over low heat, being careful not to melt them. Let them cool and drain well.

4. Pass the potatoes through a vegetable mill and add them to the chestnut mixture. Add the remaining butter and a little salt. Mix gently with a spatula and add a little hot milk if necessary.

For the buffalo fillet:

1. Remove the buffalo fillet from the refrigerator and wrap it with cling film.

2. Leave it for at least half an hour at room temperature. Cut it into pieces approximately 2 centimeters thick.

3. In a large frying pan with a metal handle (so it can go in the oven if you want it well-done), add the buffalo butter and olive oil, let the butter melt and just before adding the fillet, turn up the heat.

4. Quickly sear on all sides, turning every 1 minute and pouring the butter over the top of each fillet with a large spoon. For medium rare, allow 5 minutes for each fillet. For well-done, sear for 3 minutes and then place the pan with the fillet in a preheated oven and bake for about 7 minutes at 240°C, turning the fillet halfway through.

5. We take out the fillet, season it with salt and pepper, wrap it well in aluminum foil and let it rest.

For the wine sauce:

1. In a large saucepan, add the beef broth along with a little salt and pepper and boil until reduced by half. In a deep frying pan, add the butter and once it is well browned, add the wine, the orange slice, the cinnamon stick, a little salt and pepper.

2. Let it boil over high heat for about 5 minutes, stirring with a wooden spoon. Then add the balsamic vinegar and let it mix well.

3. Transfer the mixture to the pot with the broth and boil over medium heat with the lid closed until the sauce begins to foam.

4. Then, either stir over medium heat with the lid open until the sauce is well combined and thickened, or add a little cornstarch that we have previously dissolved in a little water and this way the sauce will thicken more quickly.

5. However, we recommend that you be patient and thicken it the first way. Once the sauce has thickened and while it is still in the pot, add some grated orange peel and a few drops of lemon.

6. Just before serving, add the sauce to a bowl and cover with cling film to prevent a crust from forming.

7. Serve on the plate by placing the chestnut puree first, then the fillet and the wine sauce on top.

8. Garnish with buttered asparagus and potato chips. Sprinkle with a little fresh thyme.