Fillet with Asparagus, Potato dauphinoise and red wine jus. Fillet Steak with Red Wine Jus, Shallots and Fondant Potatoes. Stuffed Bacon-Wrapped Chicken with White Wine Jus, Spinach and Dauphinoise Potatoes. Asparagus and Avocado Salad with Parmesan.
To make the jus, place stock, red wine and eschalots in a saucepan. Bring to the boil over a high heat. Serve thickly sliced beef with beetroot, sweet potato mash, steamed brussels sprouts and peas. 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
- Prepare of Jus.
- It’s 100 ml of red wine.
- It’s 100 ml of port wine.
- It’s 3 sprigs of rosemary.
- It’s 2 cloves of garlic.
- Prepare of Asparagus.
- You need 2 packets of asparagus.
- You need 50 g of butter.
- You need 1 clove of garlic.
- Prepare of Potato dauphinoise.
- You need 3 of large potatoes.
- You need 200 ml of single cream.
- Prepare 3 cloves of garlic.
- You need of Curled leaf parsley, to garnish.
- It’s of Butter.
- It’s of Compound butter.
- You need 50 g of butter.
- Prepare 10 g of curled leaf parsley.
- You need 1 clove of minced garlic.
- It’s 10 g of chives.
- Prepare of Steak.
- You need of Fillet steak.
- You need 50 g of butter.
For the Red Wine Jus, use the pan you fried the duck breasts in. Sprinkle salt and pepper over both sides of each steak. Heat a frying pan over medium high heat. Seriously one of the best meals that I've ever had.
Fillet with Asparagus, Potato dauphinoise and red wine jus instructions
- 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!.
The most tender, melt in your mouth meat with exactly the right combination of sauce and vegetables. Delightful scandinavian ambience and friendly service. Very busy but not surprising considering the quality of the food. Just make sure the fillet steak is good quality form a good source and to use a fairly good red wine. Par cook the potatoes until fork tender.
