INGREDIENTS

INSTRUCTIONS

For the chutney: Cook the red peppers under a preheated grill until
blistered and well charred on all sides. Place in a bag and leave
until cool enough to handle, then peel, de-seed and cut into 1cm
square.  Heat the oil in a pan, add the onion and sweat until soft and
translucent. Add the garlic and sweat for a further minute. Add the
red peppers, chilli and sugar and sweat for 2 minutes. Add the red
wine vinegar and boil until reduced by half.  Stir in the stock, reduce
the heat and simmer until very thick. Add  the tomatoes and cook for 3
minutes stirring frequently. Keep warm.  Season the beef cutlets with
salt and pepper. Turn them in the oil  and cook under a preheated grill
for about 5 minutes on each side,  until medium cooked.  Leave to rest
in a warm place for 15 minutes.  Collect all the jucies from the meat.
Cut the meat across the grain  into 1.5cm slices. Melt the butter in
pan, add the rosemary and heat  gently until the butter is golden
brown. Pour it over the beef. Add  the collected juices to the chutney
and serve with the beef.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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