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

Fillet with Asparagus, Potato dauphinoise and red wine jus. Try this Roasted Rib Eye Fillet, Sweet Potato Mash & Red Wine Mushroom Jus recipe by Chef Tom. This recipe is from the show Come Dine With Me Australia. Served with Dauphinoise Potatoes to share.

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Bring to the boil over a high heat. Serve thickly sliced beef with beetroot, sweet potato mash, steamed brussels sprouts and peas. Drizzle beef with red wine jus and serve immediately. You can cook Fillet with Asparagus, Potato dauphinoise and red wine jus using 23 active ingredients as well as 8 actions. Right here is how you achieve.

Preparation To Make of Fillet with Asparagus, Potato dauphinoise and red wine jus

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

Peel and cut the potatoes into small cubes and gently place in the boiling water. Add the beef stock to the wine and continue to simmer until thickened and reduced by about half, then add the other ingredients back. Parma Wrapped, Asparagus & Brie Stuffed Chicken with dauphinoise potatoes and a white wine velouté. Chocolate Fudge Cake with toffee coulis.

How to Process 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!.

Carrot & Coriander Soup with toasted cumin seeds (gf). Parma Wrapped, Asparagus and Brie stuffed Chicken Fillet with Dauphinoise & white wine. 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. This garlicky red potato and asparagus dish is easy and delicious served either hot or cold.

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