Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, fillet with asparagus, potato dauphinoise and red wine jus. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Why not try it with one of our premium red wines, like our Still Bay merlot. Don't forget to book your table. Peel and cut the potatoes into small cubes and gently place in the boiling water. Wash the potatoes in cold water to remove Scoop a spoonful of the potatoes on to each plate, add the asparagus, peas and broad beans, and serve with the chicken and gravy.
Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I have loved my whole life.
To get started with this particular recipe, we have to first 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 can achieve that.
The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
- Prepare Jus
- Make ready 100 ml red wine
- Make ready 100 ml port wine
- Get 3 sprigs rosemary
- Prepare 2 cloves garlic
- Take Asparagus
- Prepare 2 packets asparagus
- Take 50 g butter
- Get 1 clove garlic
- Get Potato dauphinoise
- Make ready 3 large potatoes
- Prepare 200 ml single cream
- Get 3 cloves garlic
- Make ready Curled leaf parsley, to garnish
- Prepare Butter
- Get Compound butter
- Prepare 50 g butter
- Make ready 10 g curled leaf parsley
- Get 1 clove minced garlic
- Get 10 g chives
- Take Steak
- Take Fillet steak
- Take 50 g butter
Roasted Mediterranean Vegetables Quesadilla, Rocket Leaves, Balsamic. Pan Roasted Guernsey Sea Bass, Asparagus Risotto, Parmesan. Irish Fillet Steak, Dauphinoise Potato, Red Wine & Shallot Jus GF. To make the jus, place stock, red wine and eschalots in a saucepan.
Steps to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
- 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.
- 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.
- 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.
- 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.
- Baste the steaks in the hot, herby butter and when the steak looks and feels ready, it is ready to come out and rest.
- 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.
- 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.
- 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!
Irish Fillet Steak, Dauphinoise Potato, Red Wine & Shallot Jus GF. 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. Drizzle beef with red wine jus and serve immediately. · Get Crisp Red Snapper with Ragout of Potatoes, Onions, Artichokes, and Green Olives with Sauce Vierge Recipe from Food Network.
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