Beef fillets with braised oxtail and artichokes
by Nigel Mendham

Ingredients

Fresh Meat

  • 4 centre cut beef fillets
  • 1 oxtail, cut into 6–8 pieces

Fruit & Vegetables

  • 2 carrots, chopped into 2cm pieces
  • 1 leek, chopped into 2cm pieces
  • 2 shallots, roughly chopped
  • 4 celery sticks, chopped into 2cm pieces
  • lemon juice, to taste
  • 3 globe artichokes, peeled
  • 1 garlic clove
  • 8 baby globe artichokes, peeled
  • 1 garlic clove
  • 150g of crosnes
  • 1 garlic clove
  • lemon juice, to taste
  • 300g of Jerusalem artichoke, peeled and sliced
  • lemon juice, to taste
  • truffle, to garnish

Salad & Fresh Herbs

  • 1 sprig of thyme
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 bay leaf

Spices & Dried Herbs

  • 3 star anise
  • 4 white peppercorns
  • 4 white peppercorns
  • 4 white peppercorns

Beverages

  • 1 bottle of red wine

Oils & Vinegars

  • 100ml of Cabernet Sauvignon vinegar
  • 110g of pomace oil (1)
  • 45g of Chardonnay vinegar
  • 110g of pomace oil (1)
  • 45g of Chardonnay vinegar
  • 1 dash of olive oil
  • 110g of pomace oil (1)
  • 45g of Chardonnay vinegar
  • 10g of truffle oil

Store Cupboard

  • 1 tbsp of tomato purée
  • 4l beef stock
  • 1 pinch of rock salt
  • 1 pinch of rock salt
  • 1 pinch of rock salt
  • 1 pinch of salt
  • 500g of vegetable stock
  • 1 pinch of rock salt

Dairy

  • 600g of milk
  • 150g of unsalted butter
  • 50g of double cream

Speciality Ingredients

  • 10g of agar agar