1 Boil the chestnuts in salted water for about 20 minutes. Preheat the oven to 200°C (approximately 400°F). Drain the chestnuts, place on a baking sheet lined with parchment paper and bake for about 10 minutes. Remove from the oven, allow to cool slightly, carefully peel and place in a large bowl.
Reduce the oven heat to 160°C (approximately 325°F). Rinse the herbs, reserve 3 sprigs of thyme for garnish, remove the leaves from the remaining herbs and finely chop.
2 Mince the garlic and combine with the chopped herbs. Season the veal fillet with salt and pepper and rub with half of the herb mixture. Wrap the fillet with bacon and coat with the remaining herbs. Sear the fillet in clarified butter until browned on all sides. Transfer to the oven and bake for 20-30 minutes, depending on desired level of doneness. Add the chestnuts to the pan during the last 10 minutes of cooking. Remove from the oven and rest for 10 minutes. Garnish with fresh thyme, slice and serve.