Main - Beef Wellington with red wine gravy, rosemary roasted new potatoes and asparagus (Anton Trayner)

Published: Wednesday, 19 September 2007, 3:21PM

INGREDIENTS

PUFF PASTRY
• 450 g strong plain flour, sifted
• pinch of salt
• 225g margarine
• 225g lard
• 275 ml iced water
• Squeeze of lemon juice

BEEF STOCK
• 1 kilo of beef bones
• ¾ of a bottle of red wine
• 1 carrot, roughly chopped
• 2 sticks of celery, roughly chopped
• 1 onion, roughly chopped
• Parsley, thyme, rosemary and bay, tied together in a bouquet garni
• Water
For the Friday final, Anton followed the judges advice and made a proper beef stock for his sauce instead of using a stock cube.

WELLINGTON
• 375 g Scottish organic beef fillet (or any good fillet of beef)
• salt and pepper, to season
• 3 large shallots
• 10 chestnut mushrooms

• olive oil
• 2 slices of brown bread, blitzed to breadcrumbs
• glass of red wine
• 1 tsp wholegrain mustard
• 1 egg
• 5 new potatoes (per person)
• bunch of fresh rosemary
• 6 asparagus spears , not trimmed
• 600 ml of beef stock
• 1 ½ glasses of red wine
• 1 tsp of corn flour
• 3 tbsp of water• 4 tbsp vegetable oil
• 150 g butter on set to be used as and when

METHOD

1. To make the pasty, sift the flour and salt into a bowl. Add the lard and margarine, iced water and a squeeze of lemon juice.  Make cuts across with palette knife whilst turning the bowl to combine into a dough. Place in the fridge to chill. 
2. Place the dough onto board and make a brick shape. Fold one third over to centre then other third. Press the edges together with rolling pin. Repeat four times chilling each time and chill overnight.
3. For the beef stock, roast the beef bones at 200 degrees Celsius for about half an hour or until caramelised.
4. Pour ½ a bottle of red wine into a pan and bring to the boil.  Add the vegetables and the bouquet garni of herbs. Add the roast beef bones and top up with more red wine and enough water to cover the bones.
5. Simmer the stock for about 2 hours, skimming off any scum periodically.
6. Strain the stock into a pan and reduce to the desired consistency and season to taste.  
7. Pre-heat the oven to 200 degrees Celsius.
8. Season the fillet then seal the meat on all sides in a hot frying pan with a little oil. Remove from the pan and set aside.
9. Chop the shallots and mushrooms and fry in oil.
10. Add the breadcrumbs and cook for another 30 seconds. Then add red wine. Bind the mixture together to form a paste and transfer to a bowl.
11. Roll out some of the pastry to the size of the beef and spread with mustard.
12. Place the beef on top and cover with the shallot and mushroom mixture. 
13. Cut out another piece of pastry to cover fillet and wrap around the fillet. Glaze with egg wash.  
14. Roast the Wellington on baking tray in the oven till pastry golden for 15-20 minutes.
15. Boil the potatoes in a saucepan for 10 minutes.
16. Heat an oven proof dish and add some oil. Add the cooked potatoes and put them into oven for 6 minutes. Add rosemary to the potatoes and cook for further 10 minutes.
17. In a saucepan, cook the asparagus in boiling water till tender.
18. To make the gravy, in a saucepan, bring the stock to the boil, add the red wine, simmer and reduce.
19. In a measuring jug, mix the corn flour and water, then add corn flour mix to gravy.
20. To serve, cut the Wellington so that you can see pink of meat and serve with rosemary potatoes, asparagus and red wine gravy.