Beef fillet with spiced pears and chestnut pickle

Name: Beef fillet with spiced pears and chestnut pickle
Total time: 50 min
Yield: Serves 4
Ingredients: olive oil; 800g beef fillet; 1cm piece ginger finely chopped; a pinch red chilli flakes; 2 tbsp olive oil; 150ml red wine vinegar; 3 tbsp light muscovado sugar; 3 or 4 small pears; 60g cooked chestnuts sliced or halved

Published: October 16, 2015 at 11:42 AM

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Serves 4

Easy

Total time: 50 mins

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This recipe for beef fillet with spiced pears and chestnut pickle is easy to make but offers something a little bit different during the colder months. Buy chestnuts ready-peeled for ease.

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Ingredients

Nutrition

olive oil
800g beef fillet

SPICED PEARS AND CHESTNUT PICKLE

1cm piece ginger

finely chopped
a pinch red chilli flakes
2 tbsp  olive oil
150ml red wine vinegar
3 tbsp light muscovado sugar
3 or 4 small pears
60g cooked chestnuts

sliced or halved

Nutrition: per serving

kcal466
fat20.6g
carbs31g
fibre3.1g
protein37.7g
salt0.3g

Method

step 1

Make the pickle ahead. Put the ginger, red chilli flakes, olive oil, red wine vinegar and sugar in a small pan and bring to a simmer. Peel the pears, cut them into halves or quarters and core. Drop them into the hot mixture with the chestnuts and leave to cool completely, turning the pears over once. Lift the pears out of the mix and put them in a bowl. Simmer the liquid until it is thicker and stickier, season, and pour over the pears. This will keep in the fridge for up to 3 days.
step 2

Season the beef with plenty of salt and pepper and leave to dry and come up to room temperature for an hour.
step 3

Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a large frying pan and sear the beef well on all sides, then put it in a roasting tin. Roast for 20 minutes for rare beef (another 10 minutes for medium-rare), cover with foil and a tea towel, then rest for 20 minutes. Slice into thick rounds and lay down the centre of a serving dish. Arrange the pears down the centre of the beef, stir any meat juices into the sauce and spoon it and the chestnuts over the pears.

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