INGREDIENTS

INSTRUCTIONS

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.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 632
Calories From Fat: 478
Total Fat: 54.3g
Cholesterol: 122mg
Sodium: 125.4mg
Potassium: 476.6mg
Carbohydrates: 33.8g
Fiber: 3.1g
Sugar: 1.7g
Protein: 6g