Fillet with Asparagus, Potato dauphinoise and red wine jus
Fillet with Asparagus, Potato dauphinoise and red wine jus

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, fillet with asparagus, potato dauphinoise and red wine jus. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I’ve loved my whole life.

See great recipes for Fillet with Asparagus, Potato dauphinoise and red wine jus too! See great recipes for Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes! too! Fillet with Asparagus, Potato dauphinoise and red wine jus.

To get started with this recipe, we must prepare a few ingredients. You can cook fillet with asparagus, potato dauphinoise and red wine jus using 23 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
  1. Make ready Jus
  2. Prepare 100 ml red wine
  3. Make ready 100 ml port wine
  4. Get 3 sprigs rosemary
  5. Make ready 2 cloves garlic
  6. Make ready Asparagus
  7. Make ready 2 packets asparagus
  8. Get 50 g butter
  9. Get 1 clove garlic
  10. Prepare Potato dauphinoise
  11. Get 3 large potatoes
  12. Prepare 200 ml single cream
  13. Make ready 3 cloves garlic
  14. Prepare Curled leaf parsley, to garnish
  15. Take Butter
  16. Take Compound butter
  17. Get 50 g butter
  18. Make ready 10 g curled leaf parsley
  19. Make ready 1 clove minced garlic
  20. Make ready 10 g chives
  21. Make ready Steak
  22. Take Fillet steak
  23. Prepare 50 g butter

Served with dauphinoise potatoes, roast winter vegetables and a red wine jus Corn-Fed Chicken Filled Served with red pepper mousse, fondant potato, green beans in bacon and tarragon jus Pan-Fried Duck Breast Served with sweet potato, snap peas and an orange and green peppercorn sauce Sirloin Steak Served with parmentier potatoes, To make the jus, place stock, red wine and eschalots in a saucepan. Bring to the boil over a high heat. Serve thickly sliced beef with beetroot, sweet potato mash, steamed brussels sprouts and peas. LAST: Drain potatoes; using either a potato ricer or masher, mash potatoes and garlic into a mixing bowl.

Instructions to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
  1. To make the dauphinoise, slice the potatoes thinly. Place a small scoop of butter at the bottom of the pot and then layer your potatoes on top. In-between each layer, add some thin slices of garlic and some butter. Once all the potato is used, pour enough cream to cover the potatoes and bake for 30 minutes.
  2. For the asparagus, cut the ends off and place in a hot pan with butter. Turn down the heat and add the Clive of garlic, and leave to cook with the lid on.
  3. Fillet is a hard cut to cook, but with time and skill, it becomes a breeze. Make sure the pan is very hot with a drizzle of olive oil. When it's shimmering it's ready. Make sure you have seasoned your steaks well in advance and are at room temperature.
  4. Place the steak onto the pan and leave for a minute just to sear that side. Then flip the steaks, to sear the other side. Add in the butter and the garlic and rosemary for the jus. You didn't read that wrong, you do need to use the one for the jus.
  5. Baste the steaks in the hot, herby butter and when the steak looks and feels ready, it is ready to come out and rest.
  6. Whilst it is resting, pour the red wine and port into the same pan and deglaze. Cook the alcohol off until the sauce is thick.
  7. DO THIS STEP AN HOUR IN ADVANCE. For the compound butter, mash the butter, parsely, garlic and chives together with a pestle and mortar. Roll the butter into a small sausage with cling film and freeze until hard. Once solid, place into the fridge.
  8. Serve the dauphinoise in its pot with a garnish of curled leaf parsley. Lay the steak on top of the sautéed asparagus and place a slice of compound butter on the top. Drizzle the sauce around the sides and on the steak and serve for a delicious meal. Bon appetit!

Fold in the remaining butter and cream and season potatoes to taste with kosher salt and fresh cracked pepper. Plate a portion of potatoes on the center of plate, top with asparagus, and finish with the filet. Transfer sweet potato mash into a piping bag and fill spaces around and within the vegetables with small amounts of mash. Season beetroot chips and add to the plate. Finish with red wine jus on the fillet and a sprinkling of micro herbs.

So that is going to wrap this up with this special food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!