Pre-heat the oven to 60c
Place a large frying pan over a high heat until it is smoking
Coat the bottom of the pan and with oil, when it starts to smoke, season the beef and brown on all sides.
Put the browned meat in the oven until the internal meat reaches 55c (40 minutes) remove from the oven and leave to rest for 15 minutes.
Pour the beef stock into a large pan and place over a high heat. Bring to the boil and allow the liquid to reduce by three-quarters until 500g remains.
In the meantime, melt the butter in a medium pan and cook the shallots for approx 7 minutes until they are light brown in colour.
Add the white wine and allow to reduce by three-quarters.
Remove the shallot pan from the heat and add the dijon mustard. Stir thoroughly before adding the rest the reduced beef stock.
Add the sherry vinegar and lemon juice and whisk until all the ingredients are fully
incorporated.
Gently heat the sauce and when hot add the diced bone marrow and remove the pan from the heat.
The bone marrow should be soft but not melted. finely chop the herbs and add to the sauce and stir.
Whisk the flour, baking powder and salt with the beer and egg – until smooth – do not over mix or the batter will become tough.
Slice the onions as directed and separate the slices.
Dip the rings into the batter, using tongs, and drain off excess batter.
Carefully fry the rings for around 1 ½ minutes, turning over once, until golden brown.
Remove from the oil, drain the excess oil and season to taste.
If the batter becomes too thick, stir in a little more beer.
Wine Suggestion by Peter Adshead, Manager at Paul Tamburrini at Macdonald Holyrood Hotel: “For the Cote we can go more traditional red! I wouldn't go for any blockbuster wines, Beef doesn't need a huge wine but wines from Margaret River in Australia, Walker Bay in South Africa stick out for the job in mind.
"Both countries are traditionally hotter countries but these regions are coastal and are cooled giving a lovely elegance to their wines. Try a Syrah or Cabernet for the job in hand”
• Ideally where possible try and use Scottish Beef. The beef is sourced from
known Scottish farms then traditionally aged for a minimum of 21 days.
• At Paul Tamburrini at Macdonald Holyrood hotel, we use water baths for
larger cuts off meat which helps cook the meat slowly and more evenly and a
Josper Grill for individual steaks which gives the steaks an amazing smoky
flavour and surprisingly keeps the meat really tender.
