Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. It is 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.
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. Served with Dauphinoise Potatoes to share.
Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I’ve loved my whole life.
To begin with this recipe, we have to 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:
- Take Jus
- Prepare 100 ml red wine
- Prepare 100 ml port wine
- Get 3 sprigs rosemary
- Take 2 cloves garlic
- Prepare Asparagus
- Make ready 2 packets asparagus
- Prepare 50 g butter
- Get 1 clove garlic
- Make ready Potato dauphinoise
- Prepare 3 large potatoes
- Prepare 200 ml single cream
- Take 3 cloves garlic
- Take Curled leaf parsley, to garnish
- Get Butter
- Take Compound butter
- Prepare 50 g butter
- Prepare 10 g curled leaf parsley
- Make ready 1 clove minced garlic
- Take 10 g chives
- Prepare Steak
- Prepare Fillet steak
- Take 50 g butter
Peel and cut the potatoes into small cubes and gently place in the boiling water. Add the beef stock to the wine and continue to simmer until thickened and reduced by about half, then add the other ingredients back. Parma Wrapped, Asparagus & Brie Stuffed Chicken with dauphinoise potatoes and a white wine velouté. Chocolate Fudge Cake with toffee coulis.
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!
Carrot & Coriander Soup with toasted cumin seeds (gf). Parma Wrapped, Asparagus and Brie stuffed Chicken Fillet with Dauphinoise & white wine. For the Red Wine Jus, use the pan you fried the duck breasts in. To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary. This garlicky red potato and asparagus dish is easy and delicious served either hot or cold.
So that is going to wrap it up for this exceptional food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
