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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make 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 tasty. This will be really delicious.

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Fillet with Asparagus, Potato dauphinoise and red wine jus. The easy peasy red wine and shallot sauce is a bonus! The easy peasy red wine and shallot sauce is a bonus! In this episode of Free to Cook, we show you how to make Lamb Shanks with a Red Wine Jus and Mash Potatoes.

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

Serve thickly sliced beef with beetroot, sweet potato mash, steamed brussels sprouts and peas. If there is any oil or garlic left in the bowl, sprinkle it over the asparagus. Drizzle the fillet with olive oil and season with pepper. Cut the vanilla bean pod in half, scrape out the seeds and add both to the cabbage along with the star anise and sultanas.

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!

Drizzle the fillet with olive oil and season with pepper. Cut the vanilla bean pod in half, scrape out the seeds and add both to the cabbage along with the star anise and sultanas. Stir well together then add the red wine, sugar and vinegar and salt. I followed the suggestions from other reviewers. Pan-seared fillet of beef, potato dauphinoise, salt-roasted beetroot, red wine and baby onion jus Pan-roast supreme of chicken, cabbage and bacon, champ, red wine jus.

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