Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Serve with a neat pile of green beans and a large spoon of gratin dauphinoise. CHIMI CHURI - Served with red wine jus, gratin of potato dauphinoise, green beans & basil Filled with pecorino romano & fontina cheeses. Served with fresh tomato sauce, basil Served over a truffled asparagus risotto with crispy fried leeks and red wine jus.
Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine 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 recipe, we have to prepare a few components. 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:
- Get Jus
- Make ready 100 ml red wine
- Get 100 ml port wine
- Make ready 3 sprigs rosemary
- Take 2 cloves garlic
- Take Asparagus
- Take 2 packets asparagus
- Make ready 50 g butter
- Get 1 clove garlic
- Get Potato dauphinoise
- Take 3 large potatoes
- Make ready 200 ml single cream
- Prepare 3 cloves garlic
- Take Curled leaf parsley, to garnish
- Prepare Butter
- Get Compound butter
- Make ready 50 g butter
- Prepare 10 g curled leaf parsley
- Make ready 1 clove minced garlic
- Take 10 g chives
- Prepare Steak
- Prepare Fillet steak
- Prepare 50 g butter
Fill with pie weights or dried beans. Our Grill Dishes are served with chunky chips, roast vine tomatoes, mushrooms, crisp onion rings , peppercorn or red wine sauce. Serve beef, potatoes and Yorkshire puddings with asparagus and jus. Fillet Steak with Red Wine Jus, Shallots and Fondant Potatoes.
Instructions 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!
Stuffed Bacon-Wrapped Chicken with White Wine Jus, Spinach and Dauphinoise Potatoes. Asparagus and Avocado Salad with Parmesan. Potato Latkes, Red Wine Jus Chinese Cabbage "ravioli" with Hoi Sin Stir Fry and. Rump, Dauphinoise Potatotes with Sauteed Shitake *** Mushrooms Zucchini filled and * Vegetarian Black bean Chilli with Cumin and Creme Potatoes Baked Red Peppers with. Not only is the sauce fantastic on the meat, but SO good with asparagus, dip bread in it, put it on potatoes.
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