Seared beef

Instructions

1. Step 1

   Lightly season the meat with salt and pepper

2. Step 2

   Blend all the ingredients for the beef marinade, and season with salt and pepper

3. Step 3

   For the gravy, in a heavy saucepan, sweat the onion in the olive oil until soft and translucent

4. Step 4

   Add the flour and cook out over a low heat

5. Step 5

   Add the mango pulp, turmeric and coconut water. Season with salt and pepper and set aside

6. Step 6

   For the mango chutney, fry the onion, yellow pepper and garlic in a little olive oil over a low heat until soft, but not coloured

7. Step 7

   Add the coconut water, mango pulp, diced mango, curry powder, turmeric and fresh ginger and cook over a low heat for 10 minutes

8. Step 8

   Gently mash until thick, and season to taste with salt and pepper

9. Step 9

   Using the tip of a knife, hollow out the pickled onion and fill each one with the chutney. Set aside

10. Step 10

    Heat up the olive oil and fry the potato until crisp but not coloured. Season with salt and pepper and set aside

11. Step 11

    Coat the beef in the marinade and let it sit for 5 minutes - this will allow the bromelain enzymes from the pineapple tenderise the beef

12. Step 12

    Sear the beef on a very hot charcoal grill. Once cooked, allow the beef to rest

13. Step 13

    To plate, serve the beef on a thin layer of mango chutney

14. Step 14

    Thin out some of the sesame paste with a little chicken stock, and spread on the plate in two lines

15. Step 15

    Serve the chutney-topped pickled onions alongside the beef, and place the potato crisps on top of the beef