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Black and blue beef fillet with plum relish

Andrew Nutter from Great Food Bites
In this famed dish from New York, Andrew Nutter combines herb-coated beef fillet with sweet, tangy chutney

Black and blue beef fillet with plum relish

Method

1. Roll the beef fillet in the thyme, rosemary and garlic. Tightly wrap the meat in cling film and leave overnight in the fridge.

2. Remove the beef from the cling film and season well. Heat the butter in a sturdy frying pan, set over a medium heat. Seal the beef fillet until browned on all sides - this should take about 5 minutes. Leave on one side to cool before chilling.

3. For the chutney; heat the olive oil and fry the ginger, onion and garlic until softened. Add the plums, green tomatoes, vinegar, brown sugar, sultanas and cinnamon. Simmer for 20 minutes, season to taste, and leave to cool.

4. When ready to serve, lay the toast on plates and smear with the relish. Slice wafer-thin pieces of the beef on top, scatter with the Parmesan cheese, basil leaves, and rocket. Season to taste and finish with a squeeze of lemon juice.

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Serves: 2

Prep: 30 min
Cook: 20 min

Ingredients
400g Beef fillet, from the middle section
3-4 sprigs Thyme, leaves chopped
1 sprig Rosemary, leaves chopped
2 garlic cloves, chopped
25g Butter

For the chutney

1 tbsp Olive oil
1 x 2 cm ginger root, chopped
1 onion, chopped
2 garlic cloves, chopped
200g Plums, diced
100g green tomatoes
100ml sherry vinegar
100g soft brown sugar
50g sultanas
1 tsp ground cinnamon