Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
See great recipes for Fillet with Asparagus, Potato dauphinoise and red wine jus too! See great recipes for Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes! too! To make the jus, place stock, red wine and eschalots in a saucepan.
Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first 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 can achieve that.
The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
- Get Jus
- Take 100 ml red wine
- Get 100 ml port wine
- Take 3 sprigs rosemary
- Make ready 2 cloves garlic
- Make ready Asparagus
- Get 2 packets asparagus
- Prepare 50 g butter
- Prepare 1 clove garlic
- Make ready Potato dauphinoise
- Make ready 3 large potatoes
- Make ready 200 ml single cream
- Prepare 3 cloves garlic
- Prepare Curled leaf parsley, to garnish
- Take Butter
- Make ready Compound butter
- Make ready 50 g butter
- Make ready 10 g curled leaf parsley
- Take 1 clove minced garlic
- Make ready 10 g chives
- Prepare Steak
- Make ready Fillet steak
- Get 50 g butter
Transfer sweet potato mash into a piping bag and fill spaces around and within the vegetables with small amounts of mash. Season beetroot chips and add to the plate. Finish with red wine jus on the fillet and a sprinkling of micro herbs. Arrange on top of the cabbage.
Instructions 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!
Remove the sprouts from the hot water and sit on top of the dauphinoise spoon over the jus and garnish the dish with the onions, hazelnuts and cress and serve. LAST: Drain potatoes; using either a potato ricer or masher, mash potatoes and garlic into a mixing bowl. Fold in the remaining butter and cream and season potatoes to taste with kosher salt and fresh cracked pepper. Plate a portion of potatoes on the center of plate, top with asparagus, and finish with the filet. Roast sirloin of beef, horseradish boxty potato cake, seared baby leeks, onion gravy.
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 your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
