Grilled beef fillet with mango and cranberry chutney

Ingredients for 4 servings:

• 1 small mango(s), not too ripe
• 1 spring onion(s)
• 150 g cranberries from the jar
• 1 large chili pepper(s), red, medium hot
• 1 garlic clove(s)
• 1 piece(s) ginger (3-4 cm)
• 1 sprig(s) coriander leaves
• 1 lime(s), juice and grated zest
• 1 dash of Worcestershire sauce
• salt and pepper
• 4 slices of beef fillet(s) 100-150 g each (approx. 2 cm thick)
• 1 sprig(s) rosemary
• Sea salt, coarse
• Pepper, finely crushed mixed
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the mango and remove the flesh from the stone. Cut the mango and spring onion into small pieces. Finely chop the chili, garlic, ginger, and coriander. Mix everything well with the cranberries and season with salt, pepper, lime juice, and Worcestershire sauce. Finally, stir in a dash of olive oil. Finely chop the rosemary needles. Wash the beef fillets and pat dry. Massage in a little olive oil and rub with the rosemary. Grill on the hot grill until pink. Finally, season with sea salt and mixed pepper. Serve the beef fillets with the mango and cranberry chutney and crusty white bread.