Fillet with Asparagus, Potato dauphinoise and red wine jus. The easy peasy red wine and shallot sauce is a bonus! Pan-fried fillet steaks are cooked simply seasoned with salt and pepper. Beef Lover Dream, RIB EYE STEAK WITH RED WINE JUS - Best steak to pan fry.
You can cook Fillet with Asparagus, Potato dauphinoise and red wine jus using 23 ingredients and 8 steps. Here is how you cook that.
Ingredients of Fillet with Asparagus, Potato dauphinoise and red wine jus
- You need of Jus.
- Prepare 100 ml of red wine.
- It’s 100 ml of port wine.
- Prepare 3 sprigs of rosemary.
- You need 2 cloves of garlic.
- It’s of Asparagus.
- It’s 2 packets of asparagus.
- It’s 50 g of butter.
- It’s 1 clove of garlic.
- It’s of Potato dauphinoise.
- You need 3 of large potatoes.
- Prepare 200 ml of single cream.
- It’s 3 cloves of garlic.
- Prepare of Curled leaf parsley, to garnish.
- Prepare of Butter.
- You need of Compound butter.
- Prepare 50 g of butter.
- Prepare 10 g of curled leaf parsley.
- It’s 1 clove of minced garlic.
- Prepare 10 g of chives.
- Prepare of Steak.
- Prepare of Fillet steak.
- Prepare 50 g of butter.
Beef Fillet, Potato Puree, Roasted Fennel, Asparagus, Smoked Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Grilled asparagus wrapped in Parma ham, paoched egg and cheese sauce. Peel and cut the potatoes into small cubes and gently place in the boiling water. Add the beef stock to the wine and continue to simmer until thickened and reduced by about half, then add the other ingredients back.
Fillet with Asparagus, Potato dauphinoise and red wine jus instructions
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!.
Fillet of Monkfish Wellington, Smoked Shallots & Red Wine Jus. Roasted Mediterranean Vegetables Quesadilla, Rocket Leaves, Balsamic. Pan Roasted Guernsey Sea Bass, Asparagus Risotto, Parmesan. Irish Fillet Steak, Dauphinoise Potato, Red Wine & Shallot Jus GF. Served with Dauphinoise Potatoes to share, excluding the rump which is served with hand cut frites.
