Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Fillet Steak with Red Wine Jus, Shallots and Fondant Potatoes. Stuffed Bacon-Wrapped Chicken with White Wine Jus, Spinach and Dauphinoise Potatoes. Asparagus and Avocado Salad with Parmesan.
Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must 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:
- Take Jus
- Make ready 100 ml red wine
- Make ready 100 ml port wine
- Make ready 3 sprigs rosemary
- Make ready 2 cloves garlic
- Get Asparagus
- Get 2 packets asparagus
- Get 50 g butter
- Prepare 1 clove garlic
- Make ready Potato dauphinoise
- Get 3 large potatoes
- Take 200 ml single cream
- Make ready 3 cloves garlic
- Get Curled leaf parsley, to garnish
- Make ready Butter
- Get Compound butter
- Get 50 g butter
- Prepare 10 g curled leaf parsley
- Make ready 1 clove minced garlic
- Prepare 10 g chives
- Make ready Steak
- Prepare Fillet steak
- Get 50 g butter
Line crust with parchment or foil. Fill with pie weights or dried beans. 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.
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!
Slice rack in five portions, lay on top of bed of mash sweet potato, drizzle over Red Wine Jus and serve with lightly salted Asparagus. Why not try it with one of our premium red wines, like our Still Bay merlot. Don't forget to book your table. Serve with a neat pile of green beans and a large spoon of gratin dauphinoise. Serve beef, potatoes and Yorkshire puddings with asparagus and jus.
So that’s 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 that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
