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

Hey everyone, it’s Louise, welcome to our recipe site. 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. This time, I will make it a bit unique. This will be really delicious.

Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I have loved my entire life. They are nice and they look wonderful.

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. 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.

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

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. A red wine jus serves to enhance the flavours of the seared fillet in this easy dinner party recipe.

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!

Thick slices of meat are accompanied by roasted cherry-red tomatoes which can be served whole or Make the jus by melting the olive oil and butter together in a small Le Creuset Saucepan over medium heat. The easy peasy red wine and shallot sauce is a bonus! Watch this video to see how to cook fillet steaks to perfection. The easy peasy red wine and shallot sauce is a bonus! Steamed Baby Potatoes with Herb Butter Creamed Potatoes Smith's Chips House Mixed Salad Vine Tomato & Red Onion Salad.

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