Salt and freshly ground black pepper
50g unsalted butter
50g shallots finely chopped
25g carrots finely chopped
25g celery finely chopped
750ml red wine
500ml meat stock
1 bouquet garni
4 x 175g fillet of beef trimmed
500g pomme purée
2 spring onions trimmed and sliced into fine rings to garnish
Pre-heat the oven to 180ºC gas mark 4. Trim the oxtail of all sinew and fat. Cut into segments and season with salt and pepper. Colour the oxtail in half the butter in a braising pan.
Add shallots carrots celery and mushrooms colour lightly and then add the red wine and boil to reduce by half. Add the meat stock and bouquet garni and bring back to the boil.
Skim off the scum. Cover braise in a pre-heated oven for 2 hours. Remove the oxtail and flake the meat. Set aside in a warm place. Skim the stock and pass through a fine sieve.
Fry the beef fillets in the remaining butter and rest for several minutes.
To assemble place the pomme purée in the centre of plates. Lay the fillets on top placing the flaked oxtail over the beef.
Add a sprinkling of the spring onions and spoon the seasoned sauce around the pomme purée.