Fillet of beef with strawberry chutney and asparagus

Name: Fillet of beef with strawberry chutney and asparagus
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 100 g Strawberries; 1 Shallot; 2 TABLESPOONS Fruit Vinegar; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder; 200 g green asparagus; 1 (80 g) Fillet of beef; 1 TEASPOON Oil; 7-10 Tbsp Pepper; 2 stem(s) Thyme; 7-10 Tbsp Strawberry; 7-10 Tbsp Kitchen yarn

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

100 g Strawberries
1 Shallot
2 TABLESPOONS Fruit Vinegar
1 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Chilli powder
200 g green asparagus
1 (80 g) Fillet of beef
1 TEASPOON Oil
7-10 Tbsp Pepper
2 stem(s) Thyme
7-10 Tbsp Strawberry
7-10 Tbsp Kitchen yarn

Directions

1
Wash and clean the strawberries and cut into small cubes. Peel and finely dice the shallot. Bring shallot, vinegar and sugar to the boil in a pot and boil down over medium heat for about 5 minutes. After 3 minutes add strawberries.
2
Season to taste with salt and chilli. Wash the asparagus and cut off the woody ends. Wash thyme, dab dry and remove leaves from 1 stalk. Wash the meat, dab dry and tie up with kitchen string to a medallion.
3
Season with salt, pepper and thyme leaves. Heat oil in a coated pan. Fry the medallion for 5-6 minutes while turning. Remove the meat and keep warm. Fry the asparagus in the frying fat for about 2 minutes, turning.
4
Add 5 tablespoons of water, season with salt and pepper. Cover and steam the asparagus for 5 minutes. Arrange medallion, asparagus and strawberry chutney on a plate. Garnish with strawberry and 1 stalk of thyme.