Creamy Beef Fillet Risotto

Bring the fillet steak to room temperature (20 - 30 minutes before cooking).

Pre heat the oven to 150c.

Place the tallow in a frying pan with the beef tripe 'rice'. Cook for a few minutes on high heat and use a spatula to coat the tripe in the fat. Pour in the Alfredo style sauce and some salt. Stir everything well and turn the heat down to low. Stir from time to time.

Meanwhile, pat the fillet steak dry with a paper towel, coat with a little hot liquid tallow or lard and then season all over with salt.

In a separate pan melt the remaining fat. When smoking hot, add the beef cut-side down and move around the pan for the first few seconds of cooking so it doesn't stick. After this point, leave the beef to caramelise without moving it for 2–3 minutes, until it has a wonderful golden crust. Turn the steak over and repeat.

Sear the steak along the edges to obtain a nice colour, then sit it on its base. Add a little extra tallow or lard. Allow to melt and bubble, all the while basting the fat over the steak, for 2–3 minutes on each side for a perfect medium-rare finish (or longer depending on how you like it). Remove from the heat, tent with a little foil and allow to rest.

Cut the raw bone marrow into 4 thin slices. Add the slices to the pan (that had the beef in) and cook briefly, before turning over and cooking the other side. Turn off the heat.

Add the beef tripe 'risotto' mixture to the base of your serving plate. Place the offal muffin in the centre of the dish. Slice the fillet steak into 7 or 8 pieces and place the slices around the muffin to form a flower type effect. Add the bone marrow slices to the top of the muffin.

Once the oven is up to temperature, switch it off and add the serving plate on a baking tray for a couple of minutes so that everything is nice and hot. Meanwhile, warm up your beef gravy/sauce.

Remove the serving plate from the oven, sprinkle the bone marrow slices with a little salt and drizzle over the hot beef shin sauce.

Enjoy!