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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going 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 little bit tasty. This will be really delicious.

Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I’ve loved my entire life.

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To get started with this particular 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 cook that.

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

Don't forget to book your table. CHIMI CHURI - Served with red wine jus, gratin of potato dauphinoise, green beans & basil Filled with pecorino romano & fontina cheeses. Served with fresh tomato sauce, basil Served over a truffled asparagus risotto with crispy fried leeks and red wine jus. Just make sure the fillet steak is good quality form a good source and to use a fairly good red wine.

Steps 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!

Not only is the sauce fantastic on the meat, but SO good with asparagus, dip bread in it, put it on potatoes. Asparagus wrapped with Proscuttio for a veggie. Roast Tenderloin of Scottish Venison Resting on Caramelized Red Cabbage,Potato Dauphinoise and Red Wine Jus. Line crust with parchment or foil. Fill with pie weights or dried beans.

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 reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!