Preheat the barbecue or grill to medium.
Combine the goat’s cheese, mascarpone and chilli flakes in a small bowl. Pipe into four small shot glasses, tiny Kilner jars or small ramekins. Top with some red
pepper relish and refrigerate until required.
When the coals are lightly coated with ash and are a medium heat, oil the grill grates. Brush the beef fillets with a little oil, and just before cooking, season with salt and pepper. Cook the steaks to your liking.
Once cooked, allow the steaks to rest for at least 5 minutes. Serve the steak with some baby salad leaves and the goat’s cheese mousse.