Eye of rump stuffed with chutney
Tomato and pear chutney
In a pan with olive oil heat the spices and then sweat the finely chopped onion, garlic and red pepper. Once they are tender add the cubed pear and the finely chopped, skinned and deseeded tomato. Add the sultanas, the brown sugar and the apple vinegar. Cook until the chutney is sufficiently thick to be used as a filling. Set aside to cool.
Eye of rump
Clean the eye of rump to eliminate the connective tissue and any fat. Make a lengthwise incision in the centre in the form of a pocket. Fill with the chutney, seal and cook in a medium oven to the desired degree.
Balsamic vinegar reduction
Put the balsamic vinegar and the sugar in a pan over a low heat and reduce to a half. Set aside.
Salad of portobellos, asparagus and baby carrots
Cut the portobellos into 5-mm slices and caramelise in butter. Finely slice the carrots and cook in a frying pan with butter, sprigs of thyme, a little honey and a little water until they are tender and glossy. Separate the asparagus tips and grill. Once the three ingredients are ready, dress with the balsamic vinegar reduction and a few drops of olive oil.
Pour a little of the balsamic vinegar reduction on the plate, and place a portion of the stuffed eye of rump on it. Serve the warm portobellos, asparagus and carrot salad beside it.