Fillet with Asparagus, Potato dauphinoise and red wine jus
Fillet with Asparagus, Potato dauphinoise and red wine jus

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I have loved my whole life.

See great recipes for Fillet with Asparagus, Potato dauphinoise and red wine jus too! See great recipes for Fillet with Asparagus, Potato dauphinoise and red wine jus too! Potatoes Dauphinoise- Bomb Cheesey Baked Potatoes! great recipe! super cheesey and fufilling! i learned this one in school but i alterred and added a few things. served with lemon herb hailbut Call in for one of our mouthwatering Sunday roasts while they last 😋.

To get started with this particular recipe, we must 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 cook that.

The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
  1. Make ready Jus
  2. Take 100 ml red wine
  3. Take 100 ml port wine
  4. Prepare 3 sprigs rosemary
  5. Take 2 cloves garlic
  6. Make ready Asparagus
  7. Make ready 2 packets asparagus
  8. Make ready 50 g butter
  9. Take 1 clove garlic
  10. Make ready Potato dauphinoise
  11. Take 3 large potatoes
  12. Get 200 ml single cream
  13. Prepare 3 cloves garlic
  14. Take Curled leaf parsley, to garnish
  15. Prepare Butter
  16. Make ready Compound butter
  17. Get 50 g butter
  18. Prepare 10 g curled leaf parsley
  19. Get 1 clove minced garlic
  20. Get 10 g chives
  21. Take Steak
  22. Take Fillet steak
  23. Prepare 50 g butter

Peel potatoes, and slice them very thin. 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. Serve with a neat pile of green beans and a large spoon of gratin dauphinoise.

Steps to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Baste the steaks in the hot, herby butter and when the steak looks and feels ready, it is ready to come out and rest.
  6. 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.
  7. 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.
  8. 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!

Eye fillet with mash potato and red wine Jus & Grilled Asparagus - Giuseppe's Restaurant & Bar, Griffith Resmi. Slice up in half the red and green cherry tomatoes. Trout Filet with Apple Mostardo and Collard Greens. Herb crusted rump of lamb with dauphinoise potatoes and red wine jus. Tender fillet steak with minted and crushed potatoes, seasonal vegetables and a lighter version of a classic French butter sauce..

So that’s going to wrap this up with this special food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!