Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites food recipes. For mine, I’m gonna 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 favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I’ve loved my whole life.

To make the jus, place stock, red wine and eschalots in a saucepan. Bring to the boil over a high heat. Serve thickly sliced beef with beetroot, sweet potato mash, steamed brussels sprouts and peas.

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

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. VEGETARIAN GNOCCHI Wild mushrooms, spinach, asparagus in smoked blue cheese cream with savoury granola. Fillet of Monkfish Wellington, Smoked Shallots & Red Wine Jus.

Steps 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!

Roasted Mediterranean Vegetables Quesadilla, Rocket Leaves, Balsamic. Pan Roasted Guernsey Sea Bass, Asparagus Risotto, Parmesan. Irish Fillet Steak, Dauphinoise Potato, Red Wine & Shallot Jus GF. Slice the rib roast and arrange on a large platter. Arrange the potatoes and asparagus around the meat, drizzling demi-glace.

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