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

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I have loved my entire life.

Try this Roasted Rib Eye Fillet, Sweet Potato Mash & Red Wine Mushroom Jus recipe by Chef Tom. This recipe is from the show Come Dine With Me Australia. Served with Dauphinoise Potatoes to share.

To begin with this recipe, we have to 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 can achieve it.

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

Peel and cut the potatoes into small cubes and gently place in the boiling water. Add the beef stock to the wine and continue to simmer until thickened and reduced by about half, then add the other ingredients back. Parma Wrapped, Asparagus & Brie Stuffed Chicken with dauphinoise potatoes and a white wine velouté. Chocolate Fudge Cake with toffee coulis.

Steps 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!

Carrot & Coriander Soup with toasted cumin seeds (gf). Parma Wrapped, Asparagus and Brie stuffed Chicken Fillet with Dauphinoise & white wine. For the Red Wine Jus, use the pan you fried the duck breasts in. To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary. This garlicky red potato and asparagus dish is easy and delicious served either hot or cold.

So that’s going to wrap it up for this exceptional food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!