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

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites food recipes. This time, 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 well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. 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.

Fillet with Asparagus, Potato dauphinoise and red wine jus. The easy peasy red wine and shallot sauce is a bonus! 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.

To get started with this recipe, we have to first 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 can achieve it.

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

If there is any oil or garlic left in the bowl, sprinkle it over the asparagus. To make the red wine jus, place olive oil in a saucepan and set over medium heat. Add shallots, garlic, rosemary and thyme and cook until soft. Add balsamic vinegar and let it reduce by half.

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!

Add shallots, garlic, rosemary and thyme and cook until soft. Add balsamic vinegar and let it reduce by half. Add add wine and allow to simmer until reduced by half. To make the jus, place stock, red wine and eschalots in a saucepan. Bring to the boil over a high heat.

So that is going to wrap this up for this special food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!