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Fillet with Asparagus, Potato dauphinoise and red wine jus
Fillet with Asparagus, Potato dauphinoise and red wine jus

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We hope you got benefit from reading it, now let’s go back to fillet with asparagus, potato dauphinoise and red wine jus recipe. You can cook fillet with asparagus, potato dauphinoise and red wine jus using 23 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
  1. Get Jus
  2. Get 100 ml red wine
  3. You need 100 ml port wine
  4. Provide 3 sprigs rosemary
  5. Take 2 cloves garlic
  6. Use Asparagus
  7. Get 2 packets asparagus
  8. Take 50 g butter
  9. Prepare 1 clove garlic
  10. Provide Potato dauphinoise
  11. You need 3 large potatoes
  12. Use 200 ml single cream
  13. Provide 3 cloves garlic
  14. Take Curled leaf parsley, to garnish
  15. Take Butter
  16. Take Compound butter
  17. Get 50 g butter
  18. Provide 10 g curled leaf parsley
  19. You need 1 clove minced garlic
  20. You need 10 g chives
  21. Take Steak
  22. You need Fillet steak
  23. Prepare 50 g butter
Steps 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!

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