Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
In this episode of Free to Cook, we show you how to make Lamb Shanks with a Red Wine Jus and Mash Potatoes. Why not try it with one of our premium red wines, like our Still Bay merlot. Don't forget to book your table. Peel and cut the potatoes into small cubes and gently place in the boiling water.
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 daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I’ve loved my entire life.
To begin with this recipe, we have to first 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 cook it.
The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
- Prepare Jus
- Prepare 100 ml red wine
- Take 100 ml port wine
- Make ready 3 sprigs rosemary
- Make ready 2 cloves garlic
- Get Asparagus
- Make ready 2 packets asparagus
- Make ready 50 g butter
- Take 1 clove garlic
- Get Potato dauphinoise
- Make ready 3 large potatoes
- Make ready 200 ml single cream
- Prepare 3 cloves garlic
- Prepare Curled leaf parsley, to garnish
- Take Butter
- Make ready Compound butter
- Take 50 g butter
- Get 10 g curled leaf parsley
- Get 1 clove minced garlic
- Make ready 10 g chives
- Prepare Steak
- Take Fillet steak
- Take 50 g butter
Drizzle beef with red wine jus and serve immediately. This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too.yum!
Instructions to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
- 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.
- 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.
- 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.
- 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.
- Baste the steaks in the hot, herby butter and when the steak looks and feels ready, it is ready to come out and rest.
- 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.
- 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.
- 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!
Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too.yum! Succulent beef fillet and creamy dauphinoise potatoes makes this meal a real treat. For more triple-tested recipes visit Goodhousekeeping.co.uk. Put potato slices into a large pan and add garlic, cream, milk and a. · Get Crisp Red Snapper with Ragout of Potatoes, Onions, Artichokes, and Green Olives with Sauce Vierge Recipe from Food Network.
So that is going to wrap this up with this special food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
