Poached fillet of beef with black pudding and leek risotto,
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 8 oz fillet beef | |
| 50 | grams | Arborio rice |
| 100 | grams | Fresh parsley |
| ½ | small | Leek |
| 2 | ounces | Black pudding |
| 40 | grams | Smoked wedmore cheese |
| 20 | grams | Parsley |
| 1 | Tinned anchovy fillet | |
| 1 | tablespoon | Pine nuts; toasted |
| 2 | Cloves garlic; chopped | |
| ½ | Red onion; chopped | |
| ½ | Bottle red wine | |
| 500 | millilitres | Fresh beef stock |
| ½ | Carrot; chopped into small | |
| ; dice | ||
| ½ | Red pepper; chopped into small | |
| ; dice | ||
| 15 | grams | Flat leaf parsley |
| Balsamic vinegar | ||
| Butter | ||
| Virgin olive oil | ||
| Rock salt and freshly ground black pepper | ||
Directions
Firstly make the risotto frying off half the onion and garlic in a saute pan with a little butter and cook for about 30 seconds without colouring.
Then add the rice and cook for a further 30 seconds then add 250ml of the stock and bring to the boil. Chop up the leek into small dice and add this to the pan and simmer for about 13 minutes to cook the rice.
To make the pesto which needs to be quite thick add the parsley, garlic clove, anchovy, pine nuts and some olive oil into a blender and puree to a pesto and leave to one side.
Then heat up one saute pan and season the fillet and seal in the pan seasoning well in a little oil. Deglaze the pan out with the red wine and stock, bring to the boil and gently simmer for 5 minutes and then remove the steak. Turn up the heat and reduce until thickened slightly, finish the sauce with a knob of butter and seasoning.
To serve, add the peeled and diced black pudding to the risotto and the smoked cheese, chopped flat parsley and season well. Place this in the middle of each plate with the steak on the top. Top with a tablespoon of parsley pesto and serve with the sauce around the edge and sprinkle with the small diced vegetables.
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