Roast Beef with Sweet Chile Chutney and Glaze

• 2-1/2 lbs (1.1 kg). lean boneless rib of beef, topside or sirloin joint
• 3 tbsp (45 ml) clear honey
• 1 tbsp (15 ml) dried chilies
• 1 large or 2 small eating apples,thinly sliced,
• 2 tomatoes chopped
• 2 tbsp (30 ml) brown sugar
• 1/2 cup (125 ml) red wine
• 1/2 cup (125 ml) water
• pinch of cayenne pepper

1. Preheat oven to 400 degrees (200 C.).
2. Weigh roast and calculate cooking time.
3. Place on a rack in a roasting pan and roast uncovered in preheated oven.
4. 20 minutes before the end of cooking time remove from the oven brush with honey and sprinkle over the chilies.
5. Return to the oven for the remaining cooking time.
6. Meanwhile, place all the ingredients for the chutney in a saucepan.
7. Bring to the boil and simmer gently for 10 - 15 minutes until most of the liquid evaporates and has a "chutney" consistancy.

lean, clear honey, chilies, eating apples, tomatoes, brown sugar, red wine, water, cayenne pepper

Taken from online-cookbook.com/goto/cook/rpage/000746 (may not work)