Simple Way to Make Gordon Ramsay Fillet with Asparagus, Potato dauphinoise and red wine jus

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, fillet with asparagus, potato dauphinoise and red wine jus. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Peel and cut the potatoes into small cubes and gently place in the boiling water. Meanwhile, fry the shallots, garlic and mushrooms. Add the red wine and sugar to the pan. How to Make Beef Fillets with Red Wine Jus.

Fillet with Asparagus, Potato dauphinoise and red wine jus is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Fillet with Asparagus, Potato dauphinoise and red wine jus is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook fillet with asparagus, potato dauphinoise and red wine jus using 23 ingredients and 8 steps. Here is how you can achieve it.

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

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

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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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