Method

1. Place all dry ingredients in a mixer add water to bring together
2. Divide the loose dough into two portions and roll into two balls
3. Pat each ball into a rectangle and spread softened butter onto one rectangle
4. Cover the buttered rectangle with the second one and wrap in cling film
5. Put pastry into the fridge for 1 hour
6. Take the pastry out of the fridge and roll the sandwiched dough until it is a third bigger
7. Fold the pastry in half, and half again until you have done seven turns in total
8. Make the duxelle by frying wild mushrooms in butter with the shallots and garlic softened
9. Seal the vension fillet in a pan but don't cook it through
10. Roll the fillet in the duxelle and into the rolled out pastry
11. Cut off excess and allow to rest for 20 minutes
12. Prepare the gratin by infusing cream with garlic and thyme for 10 mins before sieving
13. Very thinly slice the beetroot
14. Layer the beetroot and cream to about 3cm thick in an ovenproof dish
15. Prepare the roast root vegetables by placing them in a dish and spreading over seasoning, thyme, oil and a touch of honey
16. Preheat the oven to 180°c
17. Place the gratin in first
18. Add the vegetables to the oven after 10 minutes
19. Add the wellington after another 7 minutes and bake for 25 minutes until golden and cooked through (the wellington should be eggwashed before going into the oven)
20. After the gratin is put into the oven begin preparing the reduction
21. Reduce down the red wine and veal stock in a pan for 10 minutes on a vigorous boil
22. Add the rosemary and roughly chopped cherries and reduce for further 10-15 minutes
23. Finish in last 5 minutes with a running of bitter chocolate
24. Plate up the above straight from the oven and spoon over the reduction