Member recipe

Black Pudding Crusted Steak with Chocolate Sauce

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 20 minutes Cook: 1 hour and 30 minutes

Skill level

More effort

Servings

Serves 2

Chocolate can add an unexpected extra element to savoury food. Try this steak and black pudding with red cabbage, fondant potato, and a rich chocolate sauce.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g Rump steak

Crust

  • 75g Black pudding
  • 30g Flaked almonds
  • Half tbsp Chopped spring onions
  • Salt

Cabbage

  • Half of a Red cabbage
  • 1 Red onion, sliced
  • Half of a Fennel bulb, sliced
  • 1 Clove of garlic, crushed
  • 2 tbsp Cider vinegar
  • A little salt, black pepper, fennel seed and allspice, ground together

Fondant potatoes

  • 2 Large potatoes, peeled and cut into round discs
  • 75g Butter
  • 35ml Chicken stock
  • 1 Clove of garlic, lightly crushed
  • Sprig of thyme
  • Salt and pepper

Sauce

  • 50ml Chicken stock
  • 35ml Red wine
  • 15g Unsalted butter
  • 5g Dark chocolate

Method

  1. Begin with the cabbage. Preheat the oven to 180˚C. Melt the butter in a casserole dish over a medium heat and then add the garlic and onion to soften for around 5-10 minutes.

  2. Add the cabbage and fennel to the casserole. Cover and cook over a low heat for 10-15 minutes.

  3. Stir in the vinegar and seasoning and then cover and place in the oven for between and hour and 90 minutes.

  4. While the cabbage cooks, start on the fondant potatoes. Heat the butter over a medium heat in a saucepan until it is foaming. Fry the potatoes in the butter for just over five minutes on each side.

  5. When the potatoes have a golden brown appearance, pour the stock over them and add the garlic, thyme and season with salt and pepper. Reduce the heat, cover the pan and let it simmer for around 15-20 minutes, until the potatoes are tender.

  6. Meanwhile, combine the black pepper, crushed almonds and chopped spring onion in a mixing bowl.

  7. Divide the rump steak into two 125g steaks and brown on either side in a frying pan.

  8. Cover the tops of the steaks with the black pudding and almond crust and roast in the oven for 5 minutes. Remove the steaks and sprinkle them with salt.

  9. To make the sauce, add the red wine to any juices from the meat and bring it to the boil. Reduce the wine by half and then add the stock.

  10. Stir in the 5g of chocolate until it has melted into the sauce and then add the butter. Whisk the butter into the sauce until it has a smooth, creamy consistency, being careful not to overheat it and allow the sauce to separate.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.