Fillet with Asparagus, Potato dauphinoise and red wine jus. Fillet with Asparagus, Potato dauphinoise and red wine jus cuisine is really a dish that's classified as an easy task to make. through the use of resources which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. See great recipes for Fillet with Asparagus, Potato dauphinoise and red wine jus too!

Fillet with Asparagus, Potato dauphinoise and red wine jus Serve thickly sliced beef with beetroot, sweet potato mash, steamed brussels sprouts and peas. Mix equal quantities of milk and cream (enough to just cover the potatoes) together and pour over the potatoes. To make the red wine sauce, place the red wine, bay leaf, shallot and garlic in a small saucepan, place over a medium heat and allow to simmer and reduce to ½ cup.

Hello everybody, it is John, welcome to my recipe page. Today, we're going to make a special dish, fillet with asparagus, potato dauphinoise and red wine jus. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Fillet with Asparagus, Potato dauphinoise and red wine jus cuisine is really a dish that's classified as an easy task to make. through the use of resources which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. See great recipes for Fillet with Asparagus, Potato dauphinoise and red wine jus too!

Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most favored of recent trending meals in the world. It's simple, it's quick, it tastes delicious. It's enjoyed by millions daily. They are nice and they look wonderful. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I have loved my entire life.

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 cook it.

The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:

{Make ready of Jus.
{Make ready 100 ml of red wine.
{Take 100 ml of port wine.
{Prepare 3 sprigs of rosemary.
{Make ready 2 cloves of garlic.
{Take of Asparagus.
{Take 2 packets of asparagus.
{Take 50 g of butter.
{Make ready 1 clove of garlic.
{Make ready of Potato dauphinoise.
{Prepare 3 of large potatoes.
{Take 200 ml of single cream.
{Prepare 3 cloves of garlic.
{Get of Curled leaf parsley, to garnish.
{Take of Butter.
{Get of Compound butter.
{Make ready 50 g of butter.
{Prepare 10 g of curled leaf parsley.
{Take 1 clove of minced garlic.
{Take 10 g of chives.
{Prepare of Steak.
{Get of Fillet steak.
{Prepare 50 g of butter.

In the spaces between, place asparagus tips in different directions. Transfer sweet potato mash into a piping bag and fill spaces around and within the vegetables with small amounts of mash. Season beetroot chips and add to the plate. Finish with red wine jus on the fillet and a sprinkling of micro herbs.

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!.

I followed the suggestions from other reviewers. Arrange on top of the cabbage. Remove the sprouts from the hot water and sit on top of the dauphinoise spoon over the jus and garnish the dish with the onions, hazelnuts and cress and serve. Pan-seared fillet of beef, potato dauphinoise, salt-roasted beetroot, red wine and baby onion jus Pan-roast supreme of chicken, cabbage and bacon, champ, red wine jus. Roast sirloin of beef, horseradish boxty potato cake, seared baby leeks, onion gravy.

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