Recipe - Grilled Shrimp With Sun-Dried Tomatoes

2 150 g; (5oz) fillets of
; beef
1 tablespoon Groundnut oil
20 g Unsalted butter; (3/4oz)
2 Sprigs rosemary
Salt and pepper

RED PEPPER MARMALADE
4 Red peppers
2 tablespoon Groundnut oil
1 Red onion; peeled and finely
; chopped
3 Cloves garlic; peeled and
finely
; chopped
1 Red chilli; finely chopped
1 teaspoon Sugar
2 tablespoon Red wine vinegar
200 ml Chicken stock; (1/3pint)
2 Tomatoes; blanched, peeled,
; deseeded and minced

For the chutney: Cook the red peppers under a preheated grill until
blistered and well charred on all sides. Place in a bag and leave until
cool enough to handle, then peel, deseed and cut into 1cm square.

Heat the oil in a pan, add the onion and sweat until soft and translucent.
Add the garlic and sweat for a further minute. Add the red peppers, chilli
and sugar and sweat for 2 minutes. Add the red wine vinegar and boil until
reduced by half.

Stir in the stock, reduce the heat and simmer until very thick. Add the
tomatoes and cook for 3 minutes stirring frequently. Keep warm.

Season the beef cutlets with salt and pepper. Turn them in the oil and cook
under a preheated grill for about 5 minutes on each side, until medium
cooked.

Leave to rest in a warm place for 15 minutes.

Collect all the jucies from the meat. Cut the meat across the grain into
1.5cm slices. Melt the butter in pan, add the rosemary and heat gently
until the butter is golden brown. Pour it over the beef. Add the collected
juices to the chutney and serve with the beef.

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