We know what you’re thinking but hear us out... This is the perfect Christmas starter, main and dessert all rolled into one. The black pudding and Christmas pudding are a lovely balance of sweet and savoury and combine so well with the classic flavours of a beef wellington. The sherry sauce also has sweet and savoury vibes and works better with the beef fillet than a brandy-based sauce. It is delicious hot off the grill but also very nice cooled, sliced and gently reheated in a pan to give some extra caramelisation to the Christmas pudding. Try it… you might just like it.

Ingredients

450g beef fillet
300g black pudding
200g Christmas pudding
125g pâté
6 slices of Prosciutto di Parma
Salt and pepper
Parsley, chopped

Sherry Sauce
300ml double cream
250ml medium sherry
2 bay leaves
½ tsp white pepper
1 Knorr chicken stock pot

Method

1. Season the beef with salt and pepper. Sear all sides in a pre-heated cast iron pan.

2. Coat the fillet with the pâté and wrap with Prosciutto.

3. Mix the black pudding and Christmas pudding together and form around the  wrapped fillet – use a small amount of oil to help stick it together on the corners.

4. Set the BBQ for indirect cooking and bake the wellington indirect at 150°C until the beef is 50°C, approximately 45 minutes.

5. In a pan add the bay leaves to the sherry and place over direct heat. Reduce to 100ml, add the cream, white pepper and chicken stock. Simmer until combined.

6. Rest for 15 minutes, slice and serve with sherry sauce and top with chopped parsley.

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