Piece of Scotch beef, confit of shallots and garlic with a red wine and shallot sauce

The day before: peel and finely chop 10 shallots.

Combine the red wine, a sprig of thyme, the red wine vinegar, the port wine, the two bay leaves and the chopped shallots, cover and leave to infuse overnight.

Bring the wine infusion to a boil and reduce by two thirds, then remove the thyme sprig and the bay leaves.

Add the chicken stock and the veal stock, bring back to a boil and reduce by half; hold off the heat with the lid on.

Salt a large pot of water, bring to a boil, submerge the parsley sprigs and boil three to four minutes.

While the parsley is still hot, squeeze out all the remaining liquid using rubber gloves to retain colour and flavour.

Process the parsley and stream in the heavy cream while it runs, then wrap immediately in plastic wrap to stop it oxidizing and chill.

Make up the confit parcels: shallots in one and garlic in the other, each with thyme, a bay leaf, a piece of butter and a large pinch of salt, wrapped in parchment paper.

Heat a bed of rock salt on a baking tray in the oven at 425 degrees Fahrenheit until piping hot, then set the parcels on it: 20 minutes for the garlic, 30 minutes for the shallots, with the shallots going back for a further 10.

Brush the chanterelles clean and trim any that are too big.

Pour boiling water over the tomatoes, remove after about 10 seconds, peel, slice crosswise, remove the seeds and finely dice.

Melt butter over medium-high heat and skim off the foaming milky residue to make clarified butter.

Season the ribeye heavily on both sides with salt and white pepper and rest it at room temperature for half an hour.

Reheat the sauce to a simmer.

Melt a tablespoon of butter over low heat and sweat the heaping teaspoon of chopped shallots until softened but not browned.

Turn to medium-high, add the mushrooms and cook one minute until their liquid emerges, then strain them.

Return the mushrooms to the pan with another tablespoon of butter and cook a further minute over medium-high heat, then hold off the heat.

Warm the creamed parsley through in a dry pan.

Heat around a tablespoon of clarified butter in a pan over high heat until it almost smokes, add the steak and cook about six to seven minutes in total, flipping every minute or so, to 130 degrees Fahrenheit.

Mount a tablespoon of butter into the sauce by making waves, then taste and season with salt and white pepper.

Add the half teaspoon of chopped chives and half the diced tomatoes to the fricassee and cook until the tomatoes are warmed through.

Rest the steak under a bowl, then cut it into 12 slices and fan them on the plate.

Top and tail the confit shallots and skin them, lump the shallots on one side of the plate and the garlic together, and spoon the fricassee around the remaining edges.

Spoon the sauce over the meat and around the plate and set a quenelle of the creamed parsley on top.