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Half an Hour to Serving Extraordinary Fillet with Asparagus, Potato dauphinoise and red wine jus

Hoping to dine Fillet with Asparagus, Potato dauphinoise and red wine jus a best restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with useful instructions on cooking a Fillet with Asparagus, Potato dauphinoise and red wine jus like a famous chef made.

Fillet with Asparagus, Potato dauphinoise and red wine jus

We hope you got insight from reading it, now let's go back to fillet with asparagus, potato dauphinoise and red wine jus recipe. To make fillet with asparagus, potato dauphinoise and red wine jus you need 23 ingredients and 8 steps. Here is how you achieve it.

To prepare an unforgettable Fillet with Asparagus, Potato dauphinoise and red wine jus, here are the materials required:

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

After preparing the ingridients, now you are good to cook your appetizing Fillet with Asparagus, Potato dauphinoise and red wine jus by following the procedures on this section:

  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!.

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. Dauphinoise potatoes is how the French say casserole of potatoes, heavy cream, and cheese. Loch Fyne smoked Fish Pie - sweet potato royal - lemon Our Grill Dishes are served with chunky chips, roast vine tomatoes, mushrooms, crisp onion rings , peppercorn or red wine sauce. To make the jus, place stock, red wine and eschalots in a saucepan. Bring to the boil over a high heat.

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

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