How to Prepare Ultimate Fillet with Asparagus, Potato dauphinoise and red wine jus

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Now you know that junk food isn't necessarily what you have to eat when you are wanting to help your moods get better. Try these hints instead!

We hope you got insight from reading it, now let's go back to fillet with asparagus, potato dauphinoise and red wine jus recipe. You can have fillet with asparagus, potato dauphinoise and red wine jus using 23 ingredients and 8 steps. Here is how you achieve it.

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

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

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