Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I’ve loved my entire life. They’re nice and they look wonderful.
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.
To get started with this recipe, we have to prepare a few components. You can have fillet with asparagus, potato dauphinoise and red wine jus using 23 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
- Take Jus
- Get 100 ml red wine
- Get 100 ml port wine
- Make ready 3 sprigs rosemary
- Take 2 cloves garlic
- Prepare Asparagus
- Make ready 2 packets asparagus
- Get 50 g butter
- Prepare 1 clove garlic
- Take Potato dauphinoise
- Take 3 large potatoes
- Get 200 ml single cream
- Prepare 3 cloves garlic
- Take Curled leaf parsley, to garnish
- Make ready Butter
- Prepare Compound butter
- Make ready 50 g butter
- Prepare 10 g curled leaf parsley
- Prepare 1 clove minced garlic
- Make ready 10 g chives
- Prepare Steak
- Prepare Fillet steak
- Make ready 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 this up for this special food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
