Red cabbage coleslaw with beef fillet salad

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.