Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare 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 tasty. This is gonna smell and look delicious.
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.
Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I have loved my whole life.
To get started with this recipe, we must 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 that.
The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
- Get Jus
- Take 100 ml red wine
- Prepare 100 ml port wine
- Make ready 3 sprigs rosemary
- Get 2 cloves garlic
- Get Asparagus
- Get 2 packets asparagus
- Get 50 g butter
- Prepare 1 clove garlic
- Prepare Potato dauphinoise
- Prepare 3 large potatoes
- Get 200 ml single cream
- Make ready 3 cloves garlic
- Prepare Curled leaf parsley, to garnish
- Prepare Butter
- Make ready Compound butter
- Make ready 50 g butter
- Get 10 g curled leaf parsley
- Get 1 clove minced garlic
- Get 10 g chives
- Make ready Steak
- Get Fillet steak
- Prepare 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.
Steps 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!
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.
So that is going to wrap it up for this exceptional food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
