Dumfries and Galloway Fillet of Buccleuch Beef Steaks with Haggis-stuffed Tomatoes, Savoy Cabbage, Potato Rosti and Whisky Jus

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1kg/2lb 3oz oxtail
• 1 onion
• 4 carrots
• 250g/9oz tomato purée
• 4 litres/7 pints water
• 100g/3½oz redcurrant jelly
• 250ml/9fl oz double cream
• 50ml/2fl oz whisky
• 4 x 8oz (4 x 225g) beef fillet steaks (preferably Buccleuch)
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 large red onion
• 3 baking potatoes, peeled, thinly sliced on a mandoline and julienned
• 3 free-range egg yolks
• salt and freshly ground black pepper
• 4 large tomatoes
• 250g/9oz haggis
• 200g/7oz salted butter
• 1 large Savoy cabbage
• salt and freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the oxtail, onion, carrots and tomato purée in a large pot, cover with water, bring to a boil, skim, then simmer gently for about 3 hours until the oxtail is tender. Strain, reserving the meat and the liquid.

2. Reduce the strained liquid by about two-thirds over medium heat. Stir in the redcurrant jelly and whisky, then add the cream and simmer until lightly thickened. Shred the oxtail meat into the jus and keep warm.

3. Halve the tomatoes' tops off, scoop out the seeds, and season the insides. Heat the haggis until it reaches 165°F (74°C) and spoon it into the tomatoes. Dot with butter and bake at 375°F (190°C) for about 15 minutes.

4. Thinly slice the red onion and cook in butter until soft. Shred the Savoy cabbage, blanch in a pan of boiling water for 2 minutes, drain, then toss with the onion, salt and pepper and keep warm.

5. Toss the julienned potatoes with the egg yolks, salt and pepper. Press into a buttered non-stick pan and cook over medium heat for about 5 minutes per side until golden and set, then keep warm.

6. Season the beef fillet steaks with salt and pepper. Heat olive oil in a heavy pan over high heat and sear the steaks for 2 minutes per side.

7. Transfer the steaks to a 400°F (200°C) oven and roast until the thickest part reaches at least 145°F (63°C), about 8 to 10 minutes. Rest for 3 minutes before slicing.

8. Serve the steak with the rosti, cabbage, haggis tomatoes and a spoonful of whisky jus.