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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 cook that.

The ingredients needed to prepare Fillet with Asparagus, Potato dauphinoise and red wine jus:

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

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!.

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. · Get Crisp Red Snapper with Ragout of Potatoes, Onions, Artichokes, and Green Olives with Sauce Vierge Recipe from Food Network. With new potatoes, asparagus, grilled red peppers and lemon butter sauce. With crushed potatoes, wild asparagus, baby vegetables and mediterranean black caviar sauce.

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