Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a special 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 tasty. This is gonna smell and look delicious.

Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Fillet with Asparagus, Potato dauphinoise and red wine jus is something which I have loved my entire life.

Great recipe for Fillet with Asparagus, Potato dauphinoise and red wine jus. #mycookbook.. Fillet with Asparagus, Potato dauphinoise and red wine jus. The easy peasy red wine and shallot sauce is a bonus! In this episode of Free to Cook, we show you how to make Lamb Shanks with a Red Wine Jus and Mash Potatoes.

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

This recipe is from the show Come Dine With Me Australia. Serve with a neat pile of green beans and a large spoon of gratin dauphinoise. See recipes for Fillet with Asparagus, Potato dauphinoise and red wine jus too. To make the jus, place stock, red wine and eschalots in a saucepan.

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!

See recipes for Fillet with Asparagus, Potato dauphinoise and red wine jus too. To make the jus, place stock, red wine and eschalots in a saucepan. Bring to the boil over a high heat. Serve thickly sliced beef with beetroot, sweet potato mash, steamed brussels sprouts and peas. Drizzle beef with red wine jus.

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