Skip to content
Home » Step-by-Step Guide to Prepare Award-winning Fillet with Asparagus, Potato dauphinoise and red wine jus

Step-by-Step Guide to Prepare Award-winning Fillet with Asparagus, Potato dauphinoise and red wine jus

    Step-by-Step Guide to Prepare Award-winning Fillet with Asparagus, Potato dauphinoise and red wine jus

    Fillet with Asparagus, Potato dauphinoise and red wine jus. Heat a nonstick skillet over medium-high heat. Reduce heat to medium-low, and add balsamic vinegar and red wine. Add shallots, garlic, rosemary and thyme and cook until soft.

    Step-by-Step Guide to Prepare Award-winning Fillet with Asparagus, Potato dauphinoise and red wine jus Place the asparagus on the other side of the baking sheet. If there is any oil or garlic left in the bowl, sprinkle it over the asparagus. 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.

    Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

    Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I have loved my whole life.

    Heat a nonstick skillet over medium-high heat. Reduce heat to medium-low, and add balsamic vinegar and red wine. Add shallots, garlic, rosemary and thyme and cook until soft.

    To begin with this recipe, we have to 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 can achieve that.

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

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

    Roast sirloin of beef, horseradish boxty potato cake, seared baby leeks, onion gravy. Pan-seared chicken fillet, basil and Parmesan mash, asparagus, crisp pancetta, vine tomato. Reheat the red wine sauce on the hob and cut the dauphinoise into portions. Deglaze with the red wine and reduce until almost.

    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!.

    Match Market & Bar, FOUND:RE Phoenix. Or, select any two entrees, a house salad, select bottle of wine and strawberries and mascarpone. Served with dauphinoise potatoes, roast winter vegetables and a red wine jus Corn-Fed Chicken Filled Served with red pepper mousse, fondant potato, green beans in bacon and tarragon jus Pan-Fried Duck Breast Served with sweet potato, snap peas and an orange and green peppercorn sauce Sirloin Steak Served with parmentier potatoes, Drizzle the fillet with olive oil and season with pepper. To make the jus, place stock, red wine and eschalots in a saucepan. Bring to the boil over a high heat.

    So that’s going to wrap it up with this special food fillet with asparagus, potato dauphinoise and red wine jus recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!