Here is a sumptuous recipe by Jean-Pierre, the head chef of The Polo Club Restaurant. Ingredients 200g beef fillet whole 200g beef bones 500ml Ryk Neethling red wine 50g celery roughly chopped 50g carrots roughly chopped 100g red onion roughly chopped 50g garlic thinly sliced 60g parmesan grana Padano grated 30g mange tout 30g long stem broccoli 30g baby corn 30g baby carrots 50g unsalted butter 80g potato peeled and sliced 80g butternut peeled and sliced 30ml cream 1 egg whisked 20ml extra virgin olive oil 5g paprika 30g rosemary Salt and pepper to taste Method For the red wine jus, [...]