Instructions: 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, de-seed 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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