Beef Wellington with Red Wine Sauce

Alexandra Gilks

Alexandra Gilks from Maidstone Grammar School for Girls in Maidstone 2017 entrant

It used to be my father's favorite dish but we haven't cooked it in a little over a year so I thought that we should bring it back.

Method

PREHEAT THE OVEN
1: Mix the flour, salt and water in a food processor.
2: When the dough comes together cover it in cling film and set aside to chill for 10 minutes.
3: Lightly flour your surface and beat the butter into the dough.
4: Fold your dough into quarters and then roll it out again.
5: Fold you dough into quarters and cover it in cling film and chill.
6: Peel the potatoes and slice them with the asparagus.
7: Put the potatoes in the saucepan with water but do not boil yet.
8: Pan fry the beef fillet for 1 and 1/2 minutes.
9: Liquidize the mushrooms and the liver.
10: Fry the mushrooms, liver, thyme and seasoning until you are left with a duxelles.
11: Once the duxelles is done set aside to cool.
12: Get the pastry and roll it out as thin as you can.
13: Get three layers of cling film and lay the pastry on top of them.
14: Spread the duxelles thinly on top.
15: Place the fillet on top and wrap the pastry around it.
16: Trim off any spare pastry and ensure that the edges are sealed.
17: Shape the spare pastry into a bow.
18: Lightly wash the pastry with the egg yolk.
19: Turn on the stove with the potatoes in it.
20: turn the temperature down to 200C or Gas 6 and proceed to cook the Beef Wellington for 15 - 20 minutes.
21: Cook the potatoes for 20 mins.
22: While the vegetables are boiling fry the beef trimmings, in the same pan, until brown then add the shallots, the thyme, the bay leaf and the peppercorns.
23: Add the vinegar and wait till reduced.
24: Check you time to see if your vegetables are cooked.
25: When they are cooked put the into the mashing bowl.
26: Add the red wine and let it simmer until almost completely reduced.
27: Make the stock by mixing the beef granules and the vegetable juice (from the saucepan) .
28: Add the stock into the sauce and let it simmer.
29: Check on the Beef Wellington and bring it out the oven if it is cooked.
30: Quickly boil the asparagus for 3 minutes.
31: Mash up the potato with the milk and the butter.
32: Add the salt and pepper for seasoning.
33: Sieve the sauce through a muslin and put it into a jug.
34: Bring the asparagus out and present the plate.

Ingredients

Puff Pastry:
70 grams of strong flour. plus extra for dusting
50 grams of cold butter
40 ml of water
Beef Wellington:
200 grams beef fillet
Olive oil for frying
125 grams of wild mushrooms
1 thyme sprig, leaves only
The puff pastry from earlier
1 egg yolk, beaten with 1 tbsp f water and a pinch of salt
Sea salt and freshly ground black pepper for seasoning
Red Wine Sauce:
2 tbsp of olive oil
Beef trimmings from fillet
1 large shallot
6 black peppercorns
1 bay leaf
1 thyme sprig
Splash of malt vinegar
190 ml of red wine
190 ml of beef stock
Vegetables:
1 potato
2 asparagus
2 tbsp of milk
1 tbsp of butter
Pepper and salt for seasoning