Hello everybody, it’s Jim, welcome to my recipe page. 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’m gonna make it a bit unique. 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 well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I have loved my whole life.
To get started with this particular 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 cook that.
The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
- Get Jus
- Make ready 100 ml red wine
- Get 100 ml port wine
- Get 3 sprigs rosemary
- Get 2 cloves garlic
- Prepare Asparagus
- Take 2 packets asparagus
- Make ready 50 g butter
- Get 1 clove garlic
- Make ready Potato dauphinoise
- Make ready 3 large potatoes
- Take 200 ml single cream
- Prepare 3 cloves garlic
- Get Curled leaf parsley, to garnish
- Prepare Butter
- Take Compound butter
- Take 50 g butter
- Take 10 g curled leaf parsley
- Get 1 clove minced garlic
- Get 10 g chives
- Make ready Steak
- Get Fillet steak
- Prepare 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’s going to wrap it up with this special food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget 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!
