Fillet with Asparagus, Potato dauphinoise and red wine jus. Call in for one of our mouthwatering Sunday roasts while they last. Beef Fillet Wellington*. with truffle & mushroom duxelles and a rich red wine jus, served medium. with cherry tomato ratatouille, asparagus and roast potatoes. Served with carrots, sprouts and seasonal greens.

Fillet with Asparagus, Potato dauphinoise and red wine jus But you're right - not a huge array of red wine producers in Cornwall. Thin slices of potato slow-cooked in the oven with cream and garlic - the most decadent of side dishes. A recipe triple-tested by the BBC Good Food team.

Hey everyone, it is Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, fillet with asparagus, potato dauphinoise and red wine jus. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Call in for one of our mouthwatering Sunday roasts while they last. Beef Fillet Wellington*. with truffle & mushroom duxelles and a rich red wine jus, served medium. with cherry tomato ratatouille, asparagus and roast potatoes. Served with carrots, sprouts and seasonal greens.

Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most well liked of current trending foods on earth. It's appreciated by millions every day. It's easy, it's quick, it tastes yummy. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I've loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have fillet with asparagus, potato dauphinoise and red wine jus using 23 ingredients and 8 steps. Here is how you cook it.

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

{Prepare of Jus.
{Make ready 100 ml of red wine.
{Prepare 100 ml of port wine.
{Make ready 3 sprigs of rosemary.
{Get 2 cloves of garlic.
{Make ready of Asparagus.
{Make ready 2 packets of asparagus.
{Prepare 50 g of butter.
{Take 1 clove of garlic.
{Get of Potato dauphinoise.
{Get 3 of large potatoes.
{Prepare 200 ml of single cream.
{Take 3 cloves of garlic.
{Get of Curled leaf parsley, to garnish.
{Prepare of Butter.
{Make ready of Compound butter.
{Make ready 50 g of butter.
{Get 10 g of curled leaf parsley.
{Prepare 1 clove of minced garlic.
{Get 10 g of chives.
{Take of Steak.
{Prepare of Fillet steak.
{Take 50 g of butter.

Served with Dauphinoise Potatoes to share. VEGETARIAN GNOCCHI Wild mushrooms, spinach, asparagus in smoked blue cheese cream with savoury granola & parmesan shavings. For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.

Instructions to make Fillet with Asparagus, Potato dauphinoise and red wine jus:

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!.

I added forestiere mushrooms and asparagus. Make the mash first as it can be heated up later, as cooking it all together can be a. Beef Fillet, Potato Puree, Roasted Fennel, Asparagus, Smoked Garlic & Thyme Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Herb & Parmesan Crusted Lamb Racks With Mash Potato & Red Wine Jus - Chef's Pencil. Slice the potatoes into smaller chunks, leaving the skin on, so that they will cook at the same time as the baby Carrots.

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