| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 2 |
|
150 g; (5oz) fillets of |
|
|
; beef |
| 1 |
tb |
Groundnut oil |
| 20 |
g |
Unsalted butter; (3/4oz) |
| 2 |
|
Sprigs rosemary |
|
|
Salt and pepper |
| 4 |
|
Red peppers |
| 2 |
tb |
Groundnut oil |
| 1 |
|
Red onion; peeled and finely |
|
|
; chopped |
| 3 |
|
Cloves garlic; peeled and finely |
|
|
; chopped |
| 1 |
|
Red chilli; finely chopped |
| 1 |
ts |
Sugar |
| 2 |
tb |
Red wine vinegar |
| 200 |
ml |
Chicken stock; (1/3pint) |
| 2 |
|
Tomatoes; blanched, peeled, |
|
|
; de-seeded and diced |
INSTRUCTIONS
RED PEPPER MARMALADE
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.
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