Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
The easy peasy red wine and shallot sauce is a bonus! In this episode of Free to Cook, we show you how to make Lamb Shanks with a Red Wine Jus and Mash Potatoes. Why not try it with one of our premium red wines, like our Still Bay merlot. Don't forget to book your table.
Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first 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 cook that.
The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
- Get Jus
- Take 100 ml red wine
- Prepare 100 ml port wine
- Make ready 3 sprigs rosemary
- Prepare 2 cloves garlic
- Take Asparagus
- Make ready 2 packets asparagus
- Make ready 50 g butter
- Get 1 clove garlic
- Prepare Potato dauphinoise
- Take 3 large potatoes
- Make ready 200 ml single cream
- Make ready 3 cloves garlic
- Prepare Curled leaf parsley, to garnish
- Make ready Butter
- Get Compound butter
- Make ready 50 g butter
- Get 10 g curled leaf parsley
- Prepare 1 clove minced garlic
- Take 10 g chives
- Make ready Steak
- Make ready Fillet steak
- Take 50 g butter
Parma Wrapped, Asparagus & Brie Stuffed Chicken with dauphinoise potatoes and a white wine velouté. Chocolate Fudge Cake with toffee coulis. Carrot & Coriander Soup with toasted cumin seeds (gf). Spinach mashed potatoes round out a meal that's all bells, whistles, and violins.
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!
Carrot & Coriander Soup with toasted cumin seeds (gf). Spinach mashed potatoes round out a meal that's all bells, whistles, and violins. We can't provide the candles, wine, and violin quartet playing dulcet notes, but we provide not one, but two premium Trim woody ends off asparagus. VEGETARIAN GNOCCHI Wild mushrooms, spinach, asparagus in smoked blue cheese cream with savoury granola. To make the jus, place stock, red wine and eschalots in a saucepan.
So that is going to wrap this up for this exceptional food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
