Ingredients
For the whisky jus
1kg/2lb 3oz oxtail bones
1 onion, peeled, roughly chopped
4 carrots, roughly chopped
250g/9oz tomato purée
4 litres/7 pints water
100g/3½oz redcurrant jelly
250ml/9fl oz double cream
50ml/2fl oz whisky
For the beef fillet steaks
4 x 8oz (4 x 225g) beef fillet steaks (preferably Buccleuch)
salt and freshly ground black pepper
2 tbsp olive oil
For the potato rösti
1 large red onion, peeled, thinly sliced on a mandoline
3 baking potatoes, peeled, thinly sliced on a mandoline and julienned
3 free-range egg yolks
salt and freshly ground black pepper
For the haggis-stuffed tomatoes
4 large tomatoes
250g/9oz haggis
For the Savoy cabbage
200g/7oz salted butter
1 large Savoy cabbage, core removed, leaves finely shredded
salt and freshly ground black pepper
Method
1. For the whisky jus, preheat the oven to 170C/325F/Gas 3.
2. Place the oxtail bones into a roasting tray and roast in the oven for 20-30 minutes, or until golden-brown. Keep the oven on at the same temperature.
3. Transfer the bones to a large, deep pot and add the onion, carrots and tomato purée. Cover with the water and bring to the boil. Boil for 2-3 hours, uncovered, or until the liquid has reduced to about one litre.
4. Remove the bones from the stock and discard, then stir in the redcurrant jelly and bring back to the boil. Stir in the double cream and cook for a further 15 minutes, or until the liquid is thick and glossy. Remove from the heat and strain the sauce into a medium-sized glass jar with a lid.
5. Pour in the whisky, screw on the lid and gently shake to combine. The jar can be submerged in a pot of hot water to keep warm until you are ready to serve.
6. For the beef fillet steaks, heat a frying pan until smoking and add the olive oil. Sear the steaks in the pan for one minute on each side, or until golden-brown all over.
7. Place the steaks onto a baking tray (reserving the oil in the pan for later) and cook in the oven for 20 minutes (for medium rare), or until the steaks are cooked to your liking. Set aside on a warm plate and keep the oven at the same temperature.
8. For the potato rösti, place the sliced onion and potatoes together in a bowl and mix together with the egg yolks until well combined. Season with salt and freshly ground black pepper. Divide the mixture among four 8-10cm/3-4in chefs' rings, packing the mixture in tightly.
9. Heat the pan used to cook the beef, then place the four filled chefs' rings into the pan and fry for 2-3 minutes, or until the bottoms of the rösti are golden-brown. Using a spatula, carefully turn the chefs' rings over and fry the rösti on the other side for a further 2-3 minutes (if needed, press the rösti down with the spatula so that it touches the pan), or until golden-brown on both sides. Place the pan into the oven for 20 minutes, or until the rösti are tender all the way through.
10. For the stuffed tomatoes, slice the tops off the tomatoes and trim the bases so the tomatoes sit flat. Discard the offcuts. Using a spoon, scoop out the insides of the tomatoes (reserve the flesh for another recipe).
11. Divide the haggis equally among the four tomatoes, rolling each portion into a ball and placing it inside each tomato. Place the tomatoes onto a baking tray in the oven for 20 minutes, or until the tomatoes are tender.
12. For the Savoy cabbage, melt the butter in a pan over a medium heat and add the cabbage. Season with salt and freshly ground black pepper and cook for 4-5 minutes, or until the cabbage is tender. Remove the pan from the heat.
13. To serve, slice the beef fillet steaks in half at a 45-degree angle. Spoon the buttered cabbage onto the middle of four serving plates, then arrange the fillet steaks on top. Carefully take the potato rösti out of their rings and place onto the corner of the plate. Place the haggis-stuffed tomato alongside and spoon the whisky jus around.
