Fillet Steaks with Fiery Nectarine Chutney

For the filesteaks with fiery nectarine chutney, peel and finely dice onion and garlic. Clean and chop the spring onion. Stone the nectarines and cut them into small pieces.

Put all the ingredients for the nectarine chutney except for the salt and pepper in a saucepan and simmer gently over medium heat. Simmer until it has a jam-like consistency.

Then season to taste with salt and pepper. Let cool. Lightly toast the cashews in a skillet without adding any fat. Heat olive oil in a pan and fry the fillet steaks on both sides until golden brown.

Season with salt and pepper. Then arrange the fillet steaks on plates, add the nectarine chutney and sprinkle the roasted cashew nuts on top.

Serve with fresh lukewarm baguette.

Preparation Tip:

Filesteaks with fiery nectarine chutney also goes very well with rice.

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