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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 Ways To Live Green And also Spend less Money In The Kitchen.
Remember when the only individuals who cared about the environment were tree huggers along with hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living more green we won’t be able to correct the problems of the environment. These kinds of changes need to start taking place, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, primarily by making your kitchen area more green.
Probably the food isn’t quite as good when cooked in the microwave, but it will save you money to use it over your oven. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water or even steam vegetables more rapidly than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned method, but you would be wrong. A dishwasher is particularly economical when it’s full before a cycle is started. Don’t dry the dishes by using heat, make use of the cool dry or air dry features to increase the money you save.
From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Efficient living is actually something we can all do, without difficulty. It’s related to being functional, more often than not.
We hope you got insight 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 only need 23 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Fillet with Asparagus, Potato dauphinoise and red wine jus:
- Prepare Jus
- Prepare 100 ml red wine
- You need 100 ml port wine
- Use 3 sprigs rosemary
- Prepare 2 cloves garlic
- Prepare Asparagus
- Take 2 packets asparagus
- Use 50 g butter
- You need 1 clove garlic
- You need Potato dauphinoise
- You need 3 large potatoes
- Provide 200 ml single cream
- Provide 3 cloves garlic
- Provide Curled leaf parsley, to garnish
- You need Butter
- Provide Compound butter
- Provide 50 g butter
- Take 10 g curled leaf parsley
- You need 1 clove minced garlic
- Use 10 g chives
- Prepare Steak
- Provide Fillet steak
- You need 50 g butter
Steps 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!
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