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

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way 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 am going to make it a little bit tasty. This is gonna smell and look delicious.

Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I have loved my entire life. They’re fine and they look fantastic.

Serve beef, potatoes and Yorkshire puddings with asparagus and jus. For the Red Wine Jus, use the pan you fried the duck breasts in. To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.

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

Fill with pie weights or dried beans. Следующее. Filet Mignon With Port Wine Reduction Sauce! Beef Lover Dream, RIB EYE STEAK WITH RED WINE JUS - Best steak to pan fry WILD SEA BASS WITH HORSERADISH TARRAGON POTATO SALAD Dauphinoise is the French method of baking potatoes in milk, cream, and cheese.

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!

One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast Peel potatoes and slice thinly into rounds. (I use the slicing blade of my food processor). Cooked to your liking w/ dauphinoise potato & red wine jus - Restaurant Tasman, Hobart Resmi. Herb crusted rump of lamb with dauphinoise potatoes and red wine jus. To prepare the potato dauphinoise, finely slice the potatoes using a mandoline and set aside in water until required. Fillet Steak with Red Wine Jus, Shallots and Fondant Potatoes.

So that is going to wrap it up with this special food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!