Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have fillet with asparagus, potato dauphinoise and red wine jus using 23 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
- Take Jus
- Prepare 100 ml red wine
- Prepare 100 ml port wine
- Make ready 3 sprigs rosemary
- Make ready 2 cloves garlic
- Prepare Asparagus
- Prepare 2 packets asparagus
- Get 50 g butter
- Take 1 clove garlic
- Make ready Potato dauphinoise
- Get 3 large potatoes
- Get 200 ml single cream
- Take 3 cloves garlic
- Take Curled leaf parsley, to garnish
- Take Butter
- Make ready Compound butter
- Take 50 g butter
- Make ready 10 g curled leaf parsley
- Prepare 1 clove minced garlic
- Make ready 10 g chives
- Make ready Steak
- Get Fillet steak
- Prepare 50 g butter
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. VEGETARIAN GNOCCHI Wild mushrooms, spinach, asparagus in smoked blue cheese cream with savoury granola. Fillet of Monkfish Wellington, Smoked Shallots & Red Wine Jus.
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!
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. Slice the rib roast and arrange on a large platter. Arrange the potatoes and asparagus around the meat, drizzling demi-glace.
So that is going to wrap this up for this special food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
