Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
In this episode of Free to Cook, we show you how to make Lamb Shanks with a Red Wine Jus and Mash Potatoes. Peel and cut the potatoes into small cubes and gently place in the boiling water. Wash the potatoes in cold water to remove Scoop a spoonful of the potatoes on to each plate, add the asparagus, peas and broad beans, and serve with the chicken and gravy. To make the jus, place stock, red wine and eschalots in a saucepan.
Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have 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:
- Take Jus
- Take 100 ml red wine
- Make ready 100 ml port wine
- Get 3 sprigs rosemary
- Prepare 2 cloves garlic
- Make ready Asparagus
- Prepare 2 packets asparagus
- Take 50 g butter
- Make ready 1 clove garlic
- Get Potato dauphinoise
- Make ready 3 large potatoes
- Make ready 200 ml single cream
- Get 3 cloves garlic
- Take Curled leaf parsley, to garnish
- Prepare Butter
- Take Compound butter
- Make ready 50 g butter
- Prepare 10 g curled leaf parsley
- Make ready 1 clove minced garlic
- Take 10 g chives
- Get Steak
- Take Fillet steak
- 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. CHIMI CHURI - Served with red wine jus, gratin of potato dauphinoise, green beans & basil Filled with pecorino romano & fontina cheeses. Served with fresh tomato sauce, basil Served over a truffled asparagus risotto with crispy fried leeks and red wine jus.
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!
CHIMI CHURI - Served with red wine jus, gratin of potato dauphinoise, green beans & basil Filled with pecorino romano & fontina cheeses. Served with fresh tomato sauce, basil Served over a truffled asparagus risotto with crispy fried leeks and red wine jus. Parma Wrapped, Asparagus & Brie Stuffed Chicken with dauphinoise potatoes and a white wine velouté. Chocolate Fudge Cake with toffee coulis. Carrot & Coriander Soup with toasted cumin seeds (gf).
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