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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. It is one of my favorites. This time, I will make it a little bit unique. 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 easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I have loved my entire life. They’re fine and they look wonderful.

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To begin 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 cook that.

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

To make the red wine sauce, place the red wine, bay leaf, shallot and garlic in a small saucepan, place over a medium heat and allow to simmer and reduce to ½ cup. In the spaces between, place asparagus tips in different directions. Transfer sweet potato mash into a piping bag and fill spaces around and within the vegetables with small amounts of mash. Season beetroot chips and add to the plate.

Instructions 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!

Transfer sweet potato mash into a piping bag and fill spaces around and within the vegetables with small amounts of mash. Season beetroot chips and add to the plate. Finish with red wine jus on the fillet and a sprinkling of micro herbs. Splinters Restaurant さんの メニュー をチェックする。The menu includes our all day a la carte menu, and light lunch menu. 写真やビジターからの Tip も見る。 Pan-seared fillet of beef, potato dauphinoise, salt-roasted beetroot, red wine and baby onion jus Pan-roast supreme of chicken, cabbage and bacon, champ, red wine jus. Roast sirloin of beef, horseradish boxty potato cake, seared baby leeks, onion gravy.

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