A classic flavour combination of tender, melt-in-your-mouth beef medallions stacked with Clonakilty Blackpudding and tomato, served with a delicious brandy cream jus. If you’re looking to wow a loved one with a straight-forward but delicious main course, this might just be the recipe for you!
3 x 2oz medallions of beef fillet
Sea salt & black pepper
2 slices of Clonakilty Blackpudding
2 slices of beef tomato
1tsp of Dijon mustard
50ml beef stock
50ml full fat cream
1. Lightly oil a heated pan.
2. Add the beef medallions and season with salt and pepper.
3. Cook the beef for 1 minute on either side to seal, then remove and leave to one side.
4. Reheat the pan and add the slices of Clonakilty Blackpudding. Cook for 30 seconds on each side to seal and leave to one side.
5. Cook the tomato slices in the pan for 10 seconds on each side and season with salt, pepper and thyme.
6. Place one piece of beef on a tray and then stack one piece of Clonakilty Blackpudding and one slice of tomato on top. Then place another piece of beef on top of the tomato, followed by another piece of Clonakilty Blackpudding and another slice of tomato. And so on until you have a nice neat stack of beef, black pudding and tomato.
7. Place this in a pre-heated oven at 180°C for approximately 5 minutes. (Leave for longer if you would like it more well done or less if you prefer it rare).
8. While the stack is in the oven, heat the pan and add the brandy to flame.
9. Then add the mustard, stock and cream and reduce to a nice sauce.
10. Serve the stack on a warm plate with a nice fondant potato, some mushrooms, a drizzle of sauce and garnish with cress.
A huge thanks to Chef Joe Shannon who shared this delicious recipe on Ireland AM.