Summary

Ingredients

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

Print Recipe Pin Recipe

Instructions

1. Peel the mango and cut the flesh from the stone. Cut the mango and spring onion into small pieces. Finely chop the chilli pepper, garlic, ginger and coriander. Mix everything with the cranberries and season with salt, pepper, lime juice and Worcestershire sauce. Finally stir in a dash of olive oil.
2. Finely chop the rosemary needles. Wash the beef fillets and pat dry. Massage in some olive oil and rub in the rosemary. Grill pink on the hot grill. Finally, season with sea salt and colored pepper.
3. Serve the beef fillets with the mango and lingonberry chutney and serve with crispy white bread.