Fillet With Asparagus, Potato Dauphinoise And Red Wine Jus

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, Fillet with Asparagus, Potato dauphinoise and red wine jus. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fillet with Asparagus, Potato dauphinoise and red wine jus, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fillet with Asparagus, Potato dauphinoise and red wine jus delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fillet with Asparagus, Potato dauphinoise and red wine jus is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fillet with Asparagus, Potato dauphinoise and red wine jus estimated approx 1hr.

To get started with this recipe, we must prepare a few ingredients. You can have Fillet with Asparagus, Potato dauphinoise and red wine jus using 23 ingredients and 8 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Prepare to make Fillet with Asparagus, Potato dauphinoise and red wine jus:

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

Instructions to make 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!

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So that's going to wrap it up with this special food Step-by-Step Guide to Prepare Ultimate Fillet with Asparagus, Potato dauphinoise and red wine jus. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!