Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive 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 tasty. This will be really 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. Parma Wrapped, Asparagus & Brie Stuffed Chicken with dauphinoise potatoes and a white wine velouté.
Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook 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:
- Prepare Jus
- Prepare 100 ml red wine
- Make ready 100 ml port wine
- Prepare 3 sprigs rosemary
- Make ready 2 cloves garlic
- Get Asparagus
- Get 2 packets asparagus
- Prepare 50 g butter
- Get 1 clove garlic
- Make ready Potato dauphinoise
- Take 3 large potatoes
- Take 200 ml single cream
- Take 3 cloves garlic
- Make ready Curled leaf parsley, to garnish
- Prepare Butter
- Take Compound butter
- Make ready 50 g butter
- Prepare 10 g curled leaf parsley
- Prepare 1 clove minced garlic
- Take 10 g chives
- Prepare Steak
- Prepare Fillet steak
- Take 50 g butter
Drizzle beef with red wine jus and serve immediately. Served with Dauphinoise Potatoes to share. duck leg confit Red wine, red currant & thyme jus with braised red cabbage and baby onions + prosciutto wrapped broccoli. VEGETARIAN GNOCCHI Wild mushrooms, spinach, asparagus in smoked blue cheese cream with savoury granola & parmesan. A red wine jus serves to enhance the flavours of the seared fillet in this easy dinner party recipe.
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!
Dauphinoise potatoes is how the French say casserole of potatoes, heavy cream, and cheese. Simmering the sliced potatoes in the cream before baking them ensures they are completely tender by the time the cheese browns. red-meat-free. Food Promotion Angus Beef Best Western Roasted Potatoes Grand Hotel Asparagus Red Wine Kitchens Baked Potatoes. 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.
So that is going to wrap this up with this special food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
