Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, fillet with asparagus, potato dauphinoise and red wine jus. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I have loved my whole life. They are nice and they look fantastic.
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:
- Get Jus
- Take 100 ml red wine
- Get 100 ml port wine
- Take 3 sprigs rosemary
- Make ready 2 cloves garlic
- Take Asparagus
- Take 2 packets asparagus
- Prepare 50 g butter
- Get 1 clove garlic
- Prepare Potato dauphinoise
- Make ready 3 large potatoes
- Take 200 ml single cream
- Take 3 cloves garlic
- Get Curled leaf parsley, to garnish
- Prepare Butter
- Get Compound butter
- Prepare 50 g butter
- Make ready 10 g curled leaf parsley
- Get 1 clove minced garlic
- Take 10 g chives
- Make ready Steak
- Prepare Fillet steak
- Get 50 g butter
To make the red wine sauce, place the red wine, bay leaf, shallot and garlic in a small saucepan, place over a medium heat and allow to simmer and reduce to ½ cup. In the spaces between, place asparagus tips in different directions. Transfer sweet potato mash into a piping bag and fill spaces around and within the vegetables with small amounts of mash. Season beetroot chips and add to the plate.
Steps 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!
Transfer sweet potato mash into a piping bag and fill spaces around and within the vegetables with small amounts of mash. Season beetroot chips and add to the plate. Finish with red wine jus on the fillet and a sprinkling of micro herbs. Splinters Restaurant さんの メニュー をチェックする。The menu includes our all day a la carte menu, and light lunch menu. 写真やビジターからの Tip も見る。 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. Roast sirloin of beef, horseradish boxty potato cake, seared baby leeks, onion gravy.
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