Recipe of Super Quick Homemade 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 Tips For Living Green And Saving Money Inside the Kitchen.

Until fairly recently any individual who portrayed concern about the degradation of the environment raised skeptical eyebrows. That's a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared burden we have for turning things around. The experts are agreed that we cannot change things for the better without everyone's active contribution. This must happen soon and living in methods more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, mainly 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. Possibly the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. Countertop appliances will boil water as well as steam vegetables faster than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned manner, but you would be wrong. You get the greatest energy savings by totally loading the dishwasher before commencing a wash cycle. Save even more money by air drying as well as cool drying your dishes rather than heat drying them.

From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is pretty straightforward to live green, of course. A lot of it is basically making use 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. You can cook fillet with asparagus, potato dauphinoise and red wine jus using 23 ingredients and 8 steps. Here is how you cook that.

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

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

Rosemary and thyme give it a sophisticated flavor. In this episode of Free to Cook, we show you how to make Lamb Shanks with a Red Wine Jus and Mash Potatoes. 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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