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Ingredientes
- 2 x 150 g, (5z) fillets of beef
- 1 Tbsp. Groundnut oil
- 20 gm Unsalted butter, (3/4oz)
- 2 sprg rosemary Salt and pepper
- 4 x Red peppers
- 2 Tbsp. Groundnut oil
- 1 x Red onion, peeled and finely minced
- 3 x Cloves garlic, peeled and finely minced
- 1 x Red chilli, finely minced
- 1 tsp Sugar
- 2 Tbsp. Red wine vinegar
- 200 ml Chicken stock, (1/3pint)
- 2 x Tomatoes, blanched, peeled, de-seeded and diced
Direcciones
- For the chutney: Cook the red peppers under a preheated grill till blistered and well charred on all sides. Place in a bag and leave till cold sufficient to handle, then peel, de-seed and cut into 1cm square.
- Heat the oil in a pan, add in the onion and sweat till soft and translucent/soft.
- Add in the garlic and sweat for a further minute. Add in the red peppers, chilli and sugar and sweat for 2 min. Add in the red wine vinegar and boil till reduced by half.
- Stir in the stock, reduce the heat and simmer till very thick. Add in the tomatoes and cook for 3 min stirring frequently. Keep hot.
- Season the beef cutlets with salt and pepper. Turn them in the oil and cook under a preheated grill for about 5 min on each side, till medium cooked.
- Leave to rest in a hot place for 15 min.
- Collect all the jucies from the meat. Cut the meat across the grain into 1.5cm slices. Heat the butter in pan, add in the rosemary and heat gently till the butter is golden. Pour it over the beef. Add in the collected juices to the chutney and serve with the beef.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1272g | |
| Calories 821 | |
| Calories from Fat 520 | 63% |
| Total Fat 58.96g | 74% |
| Saturated Fat 17.39g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 376mg | 16% |
| Potassium 2112mg | 60% |
| Total Carbs 65.88g | 18% |
| Dietary Fiber 15.4g | 51% |
| Sugars 43.4g | 29% |
| Protein 11.8g | 19% |
