Beef fillet with fig chutney and asparagus

Method

1. Place all the ingredients for the chutney into a heavy based pan and bring to the boil.

2. Reduce the heat and simmer for about 20 minutes, until the liquid has reduced and the mixture thickened. Cool before refrigerating until ready to use.

3. Heat a griddle over a moderate heat. Brush the steaks with olive oil and season with salt and pepper. Cook for 3-4 minutes on each side for medium rare steak, adding a minute longer if you like your steaks well cooked. Leave the steaks to rest for at least 5-8 minutes before serving.

4. Trim the tough base from the asparagus spears and cook in salted boiling water for about 3-4 minutes, until tender. Drain well and pour over the melted butter.

5. Carve the steaks into slices and place on warmed plates. Serve with the buttered asparagus and a good dollop of fig chutney.

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Ingredients

350g dried figs, roughly chopped
1 small onion, finely chopped
115ml Vin Santo wine vinegar
1 x 3 cm stick Cinnamon
2 Cloves
1 tsp grated root ginger
pinch grated Nutmeg
1/2 lemon, juice only
1 tbsp clear honey

For the steaks

2 x 225g fillet steaks
100ml Olive oil
sea-salt and freshly ground black pepper

For the asparagus

10 asparagus spears
50g Butter, melted

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