Steak & Black Pudding Rolls

I am always talking about food, so it is no surprise that when I was chatting to my friend Judith on-line that evening’s tea was discussed.

She said she was having steak stuffed with black pudding, so I asked her how she made that and this is my recollection of what she told me.



Ingredients:

Frying or rump steak

Black pudding

Onion

Mushrooms

Port

Butter

Salt & Pepper

Method:

Preheat the oven to 180C/350F/gas mark 5

Bash the steak as flat as they will go.

Crumble up the black pudding and put in the middle of the steak.

Roll the steak up and hold together with some cocktail sticks or string.

Heat the butter in a frying pan, season the steak roll and brown the meat all around.

Transfer the steak rolls to a dish and put in the oven 10 minutes for medium rare and upto 30 minutes for well done, depending on how you like your steak.

In the same pan you have fried the steak, now add some more butter and sweat of the coarsely chopped onion and mushrooms. Add a dash of port, burn off the alcohol and let it reduce slightly before adding a cup of water. Let it reduce again to a sauce thickness and finish off by stirring in a couple of cubes of butter.

Serve with vegs and potatoes of your choice