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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I have loved my whole life.

Heat a nonstick skillet over medium-high heat. Reduce heat to medium-low, and add balsamic vinegar and red wine. Add shallots, garlic, rosemary and thyme and cook until soft. Add balsamic vinegar and let it reduce by half.

To get started with this recipe, we must 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 can achieve that.

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

Roast sirloin of beef, horseradish boxty potato cake, seared baby leeks, onion gravy. Pan-seared chicken fillet, basil and Parmesan mash, asparagus, crisp pancetta, vine tomato. Reheat the red wine sauce on the hob and cut the dauphinoise into portions. Deglaze with the red wine and reduce until almost.

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!

Reheat the red wine sauce on the hob and cut the dauphinoise into portions. Deglaze with the red wine and reduce until almost. Match Market & Bar, FOUND:RE Phoenix. Or, select any two entrees, a house salad, select bottle of wine and strawberries and mascarpone. Served with dauphinoise potatoes, roast winter vegetables and a red wine jus Corn-Fed Chicken Filled Served with red pepper mousse, fondant potato, green beans in bacon and tarragon jus Pan-Fried Duck Breast Served with sweet potato, snap peas and an orange and green peppercorn sauce Sirloin Steak Served with parmentier potatoes, Drizzle the fillet with olive oil and season with pepper.

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