INGREDIENTS
200g fillet steak
60g new potatoes
1 Slice of Serrano ham
100g black pudding
1 tbsp parsley
1 tbsp horseradish
60g shallots
140ml chicken stock
Recipe continues
METHOD
Heat a griddle pan, then add the steak and season. Cook the steak until it begins to colour on both sides and then place it on a baking tray. To finish cooking the steak, place it in a preheated oven at 220c for few minutes.
In a pan parboil potatoes, drain and then roast them in a preheated oven at 220c until crisp.
Cut the black pudding into small cubes and fry it in a separate pan.
In a preheated oven of 190c heat half of the Serrano ham on a baking tray until crisp. Keep the other half back and slice finely.
Slice the shallots and fry in the same pan with the black pudding.
Chop the parsley.
Take the steak from the oven and allow to rest.
Top the steak with the crisp black pudding and shallots, raw Serrano ham and the crisp Serrano ham and sprinkle with chopped parsley.
Finish the gravy by putting stock into the griddle pan, add horse radish, season and add chopped parsley.
To serve, place the roasted potatoes on a plate and top with the steak then spoon the gravy around the potatoes.