Black and Blue Beef Fillet with Plum Relish

In this famed dish from New York, Andrew Nutter combines herb-coated beef fillet with sweet, tangy chutney
By Andrew Nutter
Black and Blue Beef Fillet with Plum Relish
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: medium


  • 400 g beef fillet, from the middle section
  • 3-4 sprigs thyme, leaves chopped
  • 1 sprigs rosemary, leaves chopped
  • 2 cloves garlic, chopped
  • 25 g butter

For the chutney

  • 1 tbsp olive oil
  • 1 x 2 cm ginger, chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 200 g plums, diced
  • 100 g green tomatoes
  • 100 ml sherry vinegar
  • 100 g brown sugar
  • 50 g sultanas
  • 1 tsp ground cinnamon

To serve

  • sliced white bread, toasted
  • parmesan, shavings
  • basil
  • rocket
  • squeeze lemon juice


1. Roll the beef fillet in the thyme, rosemary and garlic. Tightly wrap the meat in cling film and leave overnight in the fridge.

2. Remove the beef from the cling film and season well. Heat the butter in a sturdy frying pan, set over a medium heat. Seal the beef fillet until browned on all sides - this should take about 5 minutes. Leave on one side to cool before chilling.

3. For the chutney; heat the olive oil and fry the ginger, onion and garlic until softened. Add the plums, green tomatoes, vinegar, brown sugar, sultanas and cinnamon. Simmer for 20 minutes, season to taste, and leave to cool.

4. When ready to serve, lay the toast on plates and smear with the relish. Slice wafer-thin pieces of the beef on top, scatter with the Parmesan cheese, basil leaves, and rocket. Season to taste and finish with a squeeze of lemon juice.

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