Difficulty:[usr 2]
Cook the carrots in slices, mix, add 60 g of butter, season,
mix the chestnuts, add 60 g of cream, season.
Cut the fillets into medallions, season with salt and pepper.
Add the chopped shallots then deglaze with the Noilly-Prat, add the remaining cream and the curry powder,
salt and pepper, add the veal jus, let reduce.
Garnish the tartlets:4 with the mashed carrots, 4 with the chestnut purée,
and 4 with the onion jam.
Place one of each on 4 hot plates, arrange the medallions in a crown, cover with the sauce
Decorate with the herbs.
A creation of chef Hubert
