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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites. This time, I am going to 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 current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I’ve loved my entire life.

Drizzle the fillet with olive oil and season with pepper. Drizzle the plate with the sauce and serve immediately Place the asparagus on the other side of the baking sheet. If there is any oil or garlic left in the bowl, sprinkle it over the asparagus. Roast sirloin of beef, horseradish boxty potato cake, seared baby leeks, onion gravy.

To begin with this particular 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 can achieve it.

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

Beef fillet stuffed with wild mushroom duxelles, wrapped in Parma ham served with herbed polenta or potato dauphinoise, red wine and rosemary jus Grilled Beef fillet with red wine and balsamic reduction drizzled with truffle oil on parmesan mash and roasted Melange of vegetables Camembert and avocado grilled fillet of beef drizzled with a red. Pan fried supreme of duck or chargrilled breast, broccoli purée, asparagus and plum infused potato dauphinoise and masala jus. For the mushroom duxelle, heat the butter and vegetable oil in a frying pan. Once hot, add the chopped shallots and fry, stirring all the time, for two minutes.

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!

For the mushroom duxelle, heat the butter and vegetable oil in a frying pan. Once hot, add the chopped shallots and fry, stirring all the time, for two minutes. Grilled Cutlet, Shoulder Croquette, Shepherd's Pie, Petit Pois, Dauphinoise Potato, Red Wine Jus. Prosciutto, Peperonata, Crispy Asparagus, Triple Cooked Pecorino & Truffle Chips, Tomato Fondue (pg) HAKE FILLET JAMBALAYA. Or, select any two entrees, a house salad, select bottle of wine and strawberries and mascarpone.

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