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

Ingredients

Ingredients

  • 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

Method

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.

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