Galgorm Resort head chef Chris Bell serves up some great recipes to brighten up these gloomy January days.
What you'll need
For the fillet of beef
4x6oz beef fillets
200g wild mushrooms
300g champ potatoes
For the croquette
1 bottle of red wine
2 chopped onions
To make the croquette, colour oxtail in a pan, cover in wine and onion and braise for 2-3 hours. Cook and pick meat off the bone.
Chill, mix with Stilton, shape into balls and coat in bread crumbs.
Roast beef in hot pan and finish in oven for 5-6 minutes. Allow to rest.
Roast shallots in olive oil in 180C/gas 4/350F oven for 10-15 minutes. Sauté wild mushroom until cooked and keep warm.
Spoon champ onto serving bowls, place fillet of beef in bowl, garnish with wild mushrooms, roast shallot and deep fried oxtail croquette.