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Poached Fillet of Beef with Black PuddinPudding and Leek Risotto, Parsley Pesto and Diced Vegetables

Source of Recipe

the web


List of Ingredients

2x8oz fillet of beef
50g arborio rice
100g fresh parsley
Couple baby leeks
2oz black pudding
40g smoked wedmore cheese
20g parsley
1 tinned anchovy fillet
1tbsp pine nuts, toasted
2 cloves garlic, chopped
½ red onion, chopped
½ bottle red wine
500ml fresh beef stock
½ carrot, chopped into small dice
½ red pepper, chopped into small dice
15g flat leaf parsley
balsamic vinegar
butter
virgin olive oil
rock salt and freshly ground black pepper



Recipe

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 leeks 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.