Fillet Beef with Guinness Gravy, Black Pudding Fritter, Onion Purée, Caramelized Shallots, Carrot Reduction and Parsley Quenelle

Niamh's main course recipe from her Finale menu


  • 2 x 200 g fillet steak in one piece
  • 200 g shallots
  • 200 g butter
  • olive oil
  • maldon sea salt
  • freshly ground pepper
  • carrot reduction:
  • 10 large carrots
  • 150 ml chardonnay vinegar
  • a teaspoon of caster sugar
  • onion purée:
  • 3 large white onions
  • 50 g butter
  • 240 ml dry white wine
  • black pudding fritters:
  • 150 g black pudding (i use clonakilty black pudding)
  • 150 g panko breadcrumbs
  • 150 g plain flour
  • 2 eggs
  • vegetable oil for frying the fritters
  • parsley quenelle :
  • 200 g curly parsley
  • 30 ml light olive oil
  • 0.25 tsp salt
  • guinness gravy:
  • i large shallot
  • 2 garlic cloves
  • 1 tblsp. tomato purée
  • 250 ml guinness
  • 250 ml beef stock
  • 1 tblsp. worcestershire sauce
  • 50 g butter


  1. Carrot Reduction:
  2. Juice the carrots using an electric juicer.
  3. Place the gathered carrot juice and about 50ml of the chardonnay vinegar along with the sugar in a small saucepan and heat up to simmering. You may need to add a little more vinegar depending on the amount of juice you were able to extract.
  4. Bring up to the boil and reduce until thickened.
  5. Season and set aside until plating up.
  6. Onion Purée:
  7. Peel and slice onions.
  8. Melt butter in small saucepan on a medium heat. Add sliced onions and cook gently, but be careful not to colour the onions. This should take about 10-15 minutes.
  9. Add the wine and reduce until most of the wine has evaporated.
  10. Blitz in food processor, pass the purée through a fine sieve and season.
  11. Keep warm until ready to plate up the dish.
  12. Black Pudding Fritters:
  13. Remove the casing from the black pudding. Crumble the pudding into a bowl and then beat for a couple of minutes with an electric hand whisk until smooth.
  14. Form the mixture into small balls, about 3 centimetres in diameter.
  15. Place the flour, eggs and panko breadcrumbs into three separate bowls.
  16. Dip the formed black pudding balls first into the flour, then into the beaten egg and finally into the panko breadcrumbs.
  17. Cover and refrigerate until ready to deep-fry.
  18. Parsley Quenelle :
  19. Take the parsley and separate the stalks from the leaves. Bring a small pan of water to the boil and cook the stalks for 3 minutes.
  20. Add the leaves and cook for a further 3 minutes. Refresh in a bowl of iced water.
  21. Strain through a fine wire sieve, pressing well with a ladle to extract as much water as possible.
  22. Take 100g of the parsley mixture and blitz with the salt and oil in a food processor until smooth. Pass through a fine sieve and set aside, keeping warm until ready to plate up.
  23. Steaks:
  24. Pre-heat oven to 180C.
  25. Heat an oven proof frying pan with a little olive oil until hot. Sear the fillet steaks on both sides and then place in the pre-heated oven for 8 minutes (medium rare) or 10 minutes (medium).
  26. Once cooked to liking, take out of oven, cover and leave in warm pace to rest. Use pan that steaks were cooked in to make the gravy.
  27. Guinness Gravy:
  28. Peel and thinly slice the shallot. Crush the garlic. Cut butter into small cubes.
  29. Add a little oil to the pan that the steaks were cooked in to lightly brown the sliced shallot and crushed garlic.
  30. Add the tomato purée and cook out for one minute.
  31. Add beef stock. Boil rapidly to reduce by two thirds. Add Guinness and Worcestershire sauce and reduce by boiling rapidly until sauce consistency.
  32. Strain into a clean saucepan. Gradually whisk in small cubes of cold butter to create a glossy sauce. Keep warm.
  33. Caramelized Shallots:
  34. Parboil shallots (there is no need to peel them at this stage) for five minutes. Drain and allow cool. When cool enough to handle remove skins, cut each onion in half and set aside.
  35. To finish:
  36. Heat 25g butter in a small pan with a little bit of vegetable oil. When hot, add the halved shallots, cut side down. Watch to ensure they do not burn, but what you want to achieve is a nicely caramelized effect.
  37. Heat oil in Deep Fat fryer to 170C. When oil is at the required temperature. Drop in the black pudding fritters and fry for about 4-5 minutes until,golden brown. Remove from oil, Drain on kitchen paper and keep warm.
  38. Plating:
  39. Put a large tablespoon of warmed onion purée on the centre of the plate and spread out slightly.
  40. Place a quenelle of parsley purée on the beef.
  41. Pipe dots of the carrot reduction on the plate.
  42. Cut the rested beef into slices and place on top of the onion purée. Place a black pudding fritter to the side of the plate along with a few halved caramelized shallots. Finally, spoon some of the Guinness sauce delicately over and around the beef.

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