Red cabbage coleslaw with beef fillet salad

For a sophisticated meat course, try Ed Baines' recipe for beef fillet served with crunchy coleslaw and rich plum chutney
By Ed Baines
Red cabbage coleslaw with beef fillet salad
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 300 g beef fillet
  • 2 cloves garlic, roughly chopped
  • 3 sprigs rosemary
  • olive oil, for shallow-frying
  • knob of butter

For the chutney

  • 300 g sugar
  • 100 ml port
  • 100 ml red wine vinegar
  • 4 plums, quartered
  • finely chopped thyme, to taste

For the red cabbage coleslaw

  • 1/2 heads red cabbage, finely chopped
  • 2 carrots, grated
  • 1 Spanish onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp olive oil
  • 1 lemon, juice only
  • 4 tbsp mayonnaise
  • black pepper


1. Start by making the chutney. Place the sugar, port and red wine vinegar in a non-reactive pan, heat gently until the sugar has dissolved, then bring to the boil and cook until it takes on a syrup-like consistency.

2. Allow to cool, then add in the plums and thyme. Bring back to the boil, remove from the heat, decant, cool and chill until set, around 1 hour.

3. Next prepare the coleslaw. Mix the red cabbage, carrots, onion, garlic, olive oil, lemon juice and mayonnaise together in a large bowl. Season to taste with salt and freshly ground pepper, cover and chill in the fridge.

4. Preheat the oven to 180°C/gas 4.

5. Use a small sharp knife to cut a few incisions in the beef fillet. Stud the beef fillet with the chopped garlic and rosemary sprigs.

6. Heat the olive oil and butter in a large, heavy-based frying pan. Add in the beef and fry over a high heat, searing on both sides.

7. Transfer the beef to a roasting tray and finish off in the oven for 10 minutes.

8. To serve, slice the seared beef and serve it with the chutney and red cabbage coleslaw.

Rate This Recipe