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.
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