- 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.
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