Preparation Peel the chestnuts and boil them for 12 minutes approximately. After that, let them chill and remove the second peel layer. Before cooking the tenderloin, you can prepare this wonderful garnish: pasta with peppers and carrots. Slice the vegetables in thin strips and boil them with the noodles for about 10 to 15 minutes. While the pasta is boiled with its garnish, add salt and pepper to the tenderloin and brown the smashed unpeeled garlic cloves in a pan with a jet of oil together with the tenderloin (previously sliced to your liking). When the tenderloin is browned, add a generous jet of brandy and leave the pan on a low fire for a few minutes. When the sauce has evaporated a little, put the pan away and start preparing the sauce. In a pan with a jet of oil, add the chopped onion and leek. Once the sauté is ready, mix it with the chopped chestnuts and add a glass of water and some salt. Let it cook for 7 to 8 minutes and, afterwards, blend the mixture until getting a homogeneous sauce. Presentation On a plate, put some sauce with the tenderloin on it and the pasta with vegetables as a side.
