How to make
Prepare the tomato chutney by first cutting the red onion into cubes. Stew the onions in 2 tbsp. of olive oil. Add the grated ginger root. Halve the cherry tomatoes and put them in the pan.
Add 1 tsp. of sugar, 3 1/3 tbsp (50 ml) of apple cider vinegar and a pinch of salt and leave the mixture to reduce. Finish off the tomato chutney with coarse hot paprika.
Clean the beef tenderloin from the skins. Season it with salt and black pepper. Cook the fillet in a high heated pan. Cut the wholemeal bread into slices and place them in the pan next to the beef, so that they can bake and absorb the meat juices.
For the sauce, mix equal amounts of honey and mustard in a bowl. Add olive oil in a thin stream, while stirring constantly, until you have a smooth and homogeneous mixture. Add the juice from half a lemon and season with salt.
Cut the cooked fillet into slices and arrange the sandwich, by first smearing the baked slices of bread with honey mustard, then arrange the beef slices on top and finish it off with tomato chutney and fresh arugula.
