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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. Beef Fillet Asparagus Red Wine Potatoes Dishes Meat Food Red Wines Potato.
Fillet with Asparagus, Potato dauphinoise and red wine jus cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Fillet with Asparagus, Potato dauphinoise and red wine jus dishes which you make.
Alright, don’t linger, let’s task this fillet with asparagus, potato dauphinoise and red wine jus formula with 23 components which are absolutely easy to receive, and we have to process them at the very least through 8 measures. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements - Fillet with Asparagus, Potato dauphinoise and red wine jus:
- Require - Jus
- Prepare 100 ml for red wine
- Provide 100 ml for port wine
- Make ready 3 sprigs rosemary
- Make ready 2 cloves - garlic
- Take for Asparagus
- Take 2 packets of asparagus
- Take 50 g of butter
- Get 1 clove - garlic
- Need Potato dauphinoise
- Need 3 - large potatoes
- Give 200 ml for single cream
- Take 3 cloves garlic
- Provide Curled leaf parsley, to garnish
- Give for Butter
- Make ready Compound butter
- Provide 50 g of butter
- You need 10 g - curled leaf parsley
- You need 1 clove - minced garlic
- Need 10 g for chives
- Take for Steak
- Give Fillet steak
- Get 50 g for butter
Succulent beef fillet and creamy dauphinoise potatoes makes this meal a real treat. For more triple-tested recipes visit Goodhousekeeping.co.uk. Put potato slices into a large pan and add garlic, cream, milk and a. This garlicky red potato and asparagus dish is easy and delicious served either hot or cold.
Fillet with Asparagus, Potato dauphinoise and red wine jus process:
- 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!
Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too.yum! Fillet of Monkfish Wellington, Smoked Shallots & Red Wine Jus. Roasted Mediterranean Vegetables Quesadilla, Rocket Leaves, Balsamic. Pan Roasted Guernsey Sea Bass, Asparagus Risotto, Parmesan.
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