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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.
Alright, don’t linger, let’s plan this fillet with asparagus, potato dauphinoise and red wine jus formula with 23 substances which are absolutely easy to have, and we have to process them at the very least through 8 ways. You should expend a while on this, so the resulting food could be perfect.
Ingredients - Fillet with Asparagus, Potato dauphinoise and red wine jus:
- Provide Jus
- Require 100 ml red wine
- Get 100 ml - port wine
- Get 3 sprigs of rosemary
- Require 2 cloves - garlic
- Prepare for Asparagus
- Give 2 packets - asparagus
- Get 50 g butter
- Make ready 1 clove for garlic
- Need for Potato dauphinoise
- Require 3 - large potatoes
- Provide 200 ml - single cream
- Need 3 cloves of garlic
- Get - Curled leaf parsley, to garnish
- Require for Butter
- Need Compound butter
- Take 50 g for butter
- Make ready 10 g for curled leaf parsley
- Provide 1 clove of minced garlic
- Take 10 g for chives
- Provide Steak
- Need of Fillet steak
- Prepare 50 g 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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