Chef Simon Haigh perfectly pairs a prime fillet cut with braised oxtail. Simon’s recipe include veal glace, if you can’t get hold of veal glace, simply reduce 500ml of beef stock by half. If you want to get some veal glace here’s the place to go.
Fillet of beef with braised oxtail, textures of onion and morel Madeira sauce by Simon Haigh
Simon Haigh cut his teeth at the famed Le Manoir aux Quat’Saisons, working with Raymond Blanc, whom he cites as a key inspiration to this day, saying, ‘[Le Manoir] really opened my eyes to a whole new world.’
He won his first Michelin star as head chef at Scotland’s Inverlochy Castle, where he worked from 1993 until 2001.
For much more information on Simon Haigh including more great recipes like the one above here it is