Jason Atherton: Roast Carvery & Moët & Chandon Grand Vintage Rosé 2012

Makes for approximately 40 people 

INGREDIENTS  

ROAST SCOTTISH WAGYU ANGUS X SIRLOIN:

• 10 kg highland wagyu sirloin 

SALT BAKED HORSERADISH CARROTS:

• 10 kg variety of carrots (white, purple, orange and yellow all finger size) 

HORSERADISH EMULSION:

• Butter 
• Horseradish sauce 

YORKSHIRE PUDDING:

• 1 kg whole eggs 
• 1L milk 
• 1 kg flour 

ROAST POTATOES:

• 20 kg medium Maris Piper potatoes 
• 500 g duck fat 
• Olive oil 
• 15 cloves of garlic 
• 1 bunch rosemary 

TENDERSTEM BROCCOLI:

• 8 kg tenderstem broccoli 

RED WINE SAUCE (BEEF SAUCE):

• 8 banana shallots  
• 1 head of garlic
• 1 L port 
• 2 L of red wine
• 3 L chicken stock 
• 3 L veal stock
• 500 g beef trim (for the beef)
• 100 g kombu pellets
• Thyme
• Bay leaf
• White peppercorns
• Rock salt
• ½ bottle of brandy
• Sherry vinegar to deglaze 

METHOD 

ROAST SCOTTISH WAGYU ANGUS X SIRLOIN:

• Cut in half lengthways and across to make 4 x 2.5 kg pieces. 
• Roll and tie. 
• Season well and sear on high heat until well coloured all around. 
• Roast in oven at 140°C until the centre reaches approximately 48°C. 
• Leave to rest well in a warm place until ready to carve. 

SALT BAKED HORSERADISH CARROTS:

• Wash carrots and leave skin on.  
• Place into a parcel of foil with a little rock salt. 
• Add sprigs of thyme and bay leaf. 
• Wrap, seal and place into oven for 20 minutes.
• Turn over and cook for another 20 minutes or when cooked. 

HORSERADISH EMULSION:

• Pass the juice from 1 Colman horseradish sauce and emulsify with butter. 
• Use this to glaze the carrots once cooked. 

YORKSHIRE PUDDING:

• Blend eggs, flour and milk and season. 
• Bake at 190°C for 16-18 minutes. 

ROAST POTATOES:

• Preheat the oven to 180°C. 
• Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes.
• Drain in a colander and leave to steam dry for 2 minutes. 
• Give the colander a few light shakes to break the edges of the potatoes.
• Place the duck fat and 1 tablespoon oil into a tray.
• Tip in the potatoes, add a good pinch of sea salt and black pepper, chopped rosemary.
• Lightly crush each garlic clove and add to the tray.
• Roast for 1 hour, or until the potatoes are crisp and golden all over. 

TENDERSTEM BROCCOLI:

• Blanch in boiling salted water for 2 mins.  
• Refresh in ice water and set aside. 
• Reheat in butter emulsion. 

RED WINE SAUCE (BEEF SAUCE):

• Caramelize the beef trim. 
• Add the shallots, garlic, thyme, bay leaf, pepper and salt and caramelize. 
• Add the kombu pellets and colour. 
• Deglaze with brandy and reduce to glaze.
• Deglaze again with 150 mL sherry vinegar.
• Add the red wine and reduce to glaze.
• Add the stock and simmer for 20 to 30 minutes.
• Pass through a muslin and reduce to consistency. Pass it through again.
• Muslin once through single twice through double.