How to Prepare Quick Fillet with Asparagus, Potato dauphinoise and red wine jus

Fillet with Asparagus, Potato dauphinoise and red wine jus. Why not try it with one of our premium red wines, like our Still Bay merlot. Don't forget to book your table. 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.

Cooked to your liking w/ dauphinoise potato & red wine jus - Restaurant Tasman, Hobart Resmi. This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor.

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Why not try it with one of our premium red wines, like our Still Bay merlot. Don't forget to book your table. 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.

Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It's simple, it's quick, it tastes yummy. They are nice and they look wonderful. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I've loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook fillet with asparagus, potato dauphinoise and red wine jus using 23 ingredients and 8 steps. Here is how you cook that.

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

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

In this episode of Free to Cook, we show you how to make Lamb Shanks with a Red Wine Jus and Mash Potatoes. Put all the sauce ingredients except the butter in a saucepan over high. Medium rare eye fillet , potato dauphinoise and red wine jus. Baked salmon fillet with baby leeks and potato veloute, bacon crumbs.

Instructions 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!.

Roast rump of lamb with fondant potato, baby vegetables, and red wine jus. Five spice duck breast, saffron dauphinoise potato, sugar snaps peas, mustard frill, cranberry jus. Seared fillet steaks are finished in red wine and balsamic vinegar for a quick and simple dinner for two. Reduce heat to medium low, and add balsamic vinegar and red wine. Succulent beef fillet and creamy dauphinoise potatoes makes this meal a real treat.

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