Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I’ve loved my whole life.
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To get started with this recipe, we must prepare a few components. You can have fillet with asparagus, potato dauphinoise and red wine jus using 23 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
- Make ready Jus
- Make ready 100 ml red wine
- Take 100 ml port wine
- Make ready 3 sprigs rosemary
- Get 2 cloves garlic
- Get Asparagus
- Prepare 2 packets asparagus
- Get 50 g butter
- Make ready 1 clove garlic
- Make ready Potato dauphinoise
- Prepare 3 large potatoes
- Prepare 200 ml single cream
- Prepare 3 cloves garlic
- Take Curled leaf parsley, to garnish
- Prepare Butter
- Prepare Compound butter
- Get 50 g butter
- Get 10 g curled leaf parsley
- Get 1 clove minced garlic
- Make ready 10 g chives
- Make ready Steak
- Prepare Fillet steak
- Make ready 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!
Bring to the boil over a high heat. Serve thickly sliced beef with beetroot, sweet potato mash, steamed brussels sprouts and peas. With new potatoes, asparagus, grilled red peppers and lemon butter sauce. With rosti potato, roast squash, garlic purée and red wine jus. Filled with opera luvvies, tourists and eccentric Londoners, Sarastro has earned itself an iconic reputation in London's West.
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