Steps to Make Homemade 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, it's Brad, welcome to my 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. For mine, I'm gonna make it a little 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 in the world. It is easy, it's quick, it tastes yummy. It is enjoyed by millions daily. They're fine and they look fantastic. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I've loved my whole life.

To begin with this particular recipe, we must 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 that.

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

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

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