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

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites. For mine, I will 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 popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I have loved my entire life.

Heat a nonstick skillet over medium-high heat. Reduce heat to medium-low, and add balsamic vinegar and red wine. Add shallots, garlic, rosemary and thyme and cook until soft. Add balsamic vinegar and let it reduce by half.

To get started with this recipe, we must 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 cook that.

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

Baked Individual Camembert With Onion Marmalade - Roast Fillet of Beef, Dauphinoise Potato Gratin, Carrots & Asparagus with Parmesan & Red Wine Jus - Pavlova Antipasta - Spanish Chicken with Chorizo, Cubed Potatoes and Roasted Mediterranean Vegetables - Tart Tatin served with a Brandy cream Reheat the red wine sauce on the hob and cut the dauphinoise into portions. Deglaze with the red wine and reduce until almost. Drizzle the fillet with olive oil and season with pepper. 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.

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. 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. Roast sirloin of beef, horseradish boxty potato cake, seared baby leeks, onion gravy. Pan-seared chicken fillet, basil and Parmesan mash, asparagus, crisp pancetta, vine tomato. Cut the vanilla bean pod in half, scrape out the seeds and add both to the cabbage along with the star anise and sultanas.

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