Recipe of Favorite Fillet with Asparagus, Potato dauphinoise and red wine jus - Free Download

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Before you jump to Fillet with Asparagus, Potato dauphinoise and red wine jus recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.

Remember when the only men and women who cared about the natural environment were tree huggers along with hippies? Those days are over, and it appears we all realize our role in stopping and possibly reversing the damage being done to our planet. According to the industry experts, to clean up the natural environment we are all going to have to make some changes. Each and every family should start generating changes that are environmentally friendly and they must do this soon. The kitchen is a good place to begin saving energy by going a lot more green.

Perhaps the food just isn't quite as good when cooked in the microwave, however it will save you money to use it over your oven. If you find out it takes 75% more energy to cook in the oven, you may look for more ways to use the microwave. When it relates to boiling water and steaming vegetables, you can save a great deal of electrical power and do the job faster with countertop appliances rather than a stove. Many men and women wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is especially economical when it's full before a cycle is started. Save even more money by air drying as well as cool drying your dishes as an alternative to heat drying them.

From the above it ought to be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is reasonably straightforward to live green, all things considered. Largely, all it requires is a bit of common sense.

We hope you got benefit from reading it, now let's go back to fillet with asparagus, potato dauphinoise and red wine jus recipe. To cook fillet with asparagus, potato dauphinoise and red wine jus you need 23 ingredients and 8 steps. Here is how you achieve it.

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

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

Steps 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!.

We can't provide the candles, wine, and violin quartet playing dulcet notes, but we provide not one, but two premium Trim woody ends off asparagus. VEGETARIAN GNOCCHI Wild mushrooms, spinach, asparagus in smoked blue cheese cream with savoury granola. 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.

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