Clonakilty Black Pudding, Irish Beef and Tomato Stack, Brandy Cream Jus
Mon, 12 February 2018
3 x 2oz medallions of beef fillet Sea salt/Black Pepper 2 slices of Clonakilty Black Pudding 2 slices of Beef Tomato 50ml Brandy 1tsp of Dijon Mustard 50 ml Beef Stock 50 ml full fat cream
1. Heat a Pan and lightly oil, add beef season with salt and pepper and cook for 1 minute either side to seal, remove and leave to one side 2. Re-Heat Pan and add the Clonakilty Black Pudding slices and seal either side for 30 seconds each, leave to one side and then add tomato and cook for 10 seconds either side(season with salt pepper and thyme. 3. On a tray stack , one piece of beef, one piece of pudding, one piece of tomato followed by one piece of beef so on until the beef pudding and tomato are in a neat stack. 4. Place into a pre-heated oven 180c for 5 minutes approx., (more if you want it better done or less if you want it more rare). 5. While the stack is in the oven, heat the pan, add brandy and flame, add the mustard, stock and cream and reduce to a nice sauce 6. Serve the stack on a warm plate with a nice fondant potato, turns mushroom, a drizzle of sauce and garnish with cress
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