How to Cook Perfect Fillet with Asparagus, Potato dauphinoise and red wine jus

Fillet with Asparagus, Potato dauphinoise and red wine jus. Try this Roasted Rib Eye Fillet, Sweet Potato Mash & Red Wine Mushroom Jus recipe by Chef Tom. 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.

Served with fresh tomato sauce, basil Served over a truffled asparagus risotto with crispy fried leeks and red wine jus. Serve beef, potatoes and Yorkshire puddings with asparagus and jus. Asparagus wrapped with Proscuttio for a veggie. 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

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

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Fillet with Asparagus, Potato dauphinoise and red wine jus instructions

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!.

Not only is the sauce fantastic on the meat, but SO good with asparagus, dip bread in it, put it on potatoes. Why not try it with one of our premium red wines, like our Still Bay merlot. Don't forget to book your table. Put all the sauce ingredients except the butter in a saucepan over high. Steamed Baby Potatoes with Herb Butter Creamed Potatoes Smith's Chips House Mixed Salad Vine Tomato & Red Onion Salad.

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