Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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.
Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I have loved my whole life. They’re nice and they look fantastic.
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:
- Make ready Jus
- Make ready 100 ml red wine
- Get 100 ml port wine
- Get 3 sprigs rosemary
- Take 2 cloves garlic
- Make ready Asparagus
- Take 2 packets asparagus
- Take 50 g butter
- Take 1 clove garlic
- Prepare Potato dauphinoise
- Prepare 3 large potatoes
- Get 200 ml single cream
- Prepare 3 cloves garlic
- Prepare Curled leaf parsley, to garnish
- Make ready Butter
- Take Compound butter
- Make ready 50 g butter
- Make ready 10 g curled leaf parsley
- Make ready 1 clove minced garlic
- Take 10 g chives
- Make ready Steak
- Take Fillet steak
- Prepare 50 g butter
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. Reheat the red wine sauce on the hob and cut the dauphinoise into portions. Deglaze with the red wine and reduce until almost.
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!
Reheat the red wine sauce on the hob and cut the dauphinoise into portions. Deglaze with the red wine and reduce until almost. Match Market & Bar, FOUND:RE Phoenix. Or, select any two entrees, a house salad, select bottle of wine and strawberries and mascarpone. Served with dauphinoise potatoes, roast winter vegetables and a red wine jus Corn-Fed Chicken Filled Served with red pepper mousse, fondant potato, green beans in bacon and tarragon jus Pan-Fried Duck Breast Served with sweet potato, snap peas and an orange and green peppercorn sauce Sirloin Steak Served with parmentier potatoes, Drizzle the fillet with olive oil and season with pepper.
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 your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
