Recipe of Quick Fillet with Asparagus, Potato dauphinoise and red wine jus

Hey everyone, I hope you are having an incredible day today. 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 food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I have loved my whole life.

In this episode of Free to Cook, we show you how to make Lamb Shanks with a Red Wine Jus and Mash Potatoes. Cooked to your liking w/ dauphinoise potato & red wine jus - Restaurant Tasman, Hobart Resmi. 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.

To get started with this particular recipe, we have to first 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 cook it.

The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:

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

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!

Serve thickly sliced beef with beetroot, sweet potato mash, steamed brussels sprouts and peas. Drizzle beef with red wine jus and serve immediately. Grilled asparagus wrapped in Parma ham, paoched egg and cheese sauce. Served with Dauphinoise Potatoes to share, excluding the rump which is served with hand cut frites. This garlicky red potato and asparagus dish is easy and delicious served either hot or cold.

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