Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. It is one of my favorites food recipes. For mine, I am going to 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. Serve with a neat pile of green beans and a large spoon of gratin dauphinoise.
Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I’ve loved my entire life.
To get started with this particular 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 that.
The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
- Prepare Jus
- Get 100 ml red wine
- Make ready 100 ml port wine
- Prepare 3 sprigs rosemary
- Get 2 cloves garlic
- Take Asparagus
- Take 2 packets asparagus
- Take 50 g butter
- Take 1 clove garlic
- Take Potato dauphinoise
- Prepare 3 large potatoes
- Make ready 200 ml single cream
- Prepare 3 cloves garlic
- Get Curled leaf parsley, to garnish
- Take Butter
- Take Compound butter
- Make ready 50 g butter
- Get 10 g curled leaf parsley
- Prepare 1 clove minced garlic
- Take 10 g chives
- Prepare Steak
- Take Fillet steak
- Prepare 50 g butter
Asparagus and Avocado Salad with Parmesan. Lamb Rack with Slow-Roast Tomatoes, Mashed Potatoes and Red Wine. To make the jus, place stock, red wine and eschalots in a saucepan. Bring to the boil over a high heat.
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!
Serve thickly sliced beef with beetroot, sweet potato mash, steamed brussels sprouts and peas. Drizzle beef with red wine jus and serve immediately. Steamed Baby Potatoes with Herb Butter Creamed Potatoes Smith's Chips House Mixed Salad Vine Tomato & Red Onion Salad. For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
So that is going to wrap it up with this exceptional food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thank you very much for your time. I am sure that you can make this at home. There is 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!
