Sear the beef: Heat a little olive oil in a hot pan. Sear the fillet steaks briefly on all sides until browned. Season with salt and freshly ground pepper. Place on a rack to cool.

Prepare the crust: Peel and finely chop the shallot. Sweat it in butter until translucent. Add the chopped chestnuts and cook for a few minutes.

Combine ingredients: Stir in the chopped parsley, Grana Padano, and flour to form a crumbly paste.

Crust and bake: Spread the mixture evenly over one side of each fillet. Place the steaks in a preheated oven at 200°C for 5–10 minutes, depending on desired doneness.

Rest and serve: Let the fillets rest for a few minutes. Serve with a seasonal garnish and Porto sauce.