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Fillet with Asparagus, Potato dauphinoise and red wine jus

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 Suggestions For Living Green And Spending less In The Kitchen.

Until fairly recently anyone who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That has completely changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the specialists, to clean up the natural environment we are all going to have to make some adjustments. This needs to happen soon and living in ways more friendly to the environment should become an objective for every individual family. The kitchen area is a good place to begin saving energy by going much more green.

Begin with exchanging the bulbs. Complete this for the entire house, not only the kitchen. You need to change your incandescent lights along with energy-saver, compact fluorescent light bulbs. These bulbs are generally energy-efficient which means electricity consumption is definitely lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. One of the extras is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will certainly end up at a landfill site. You also have to acquire the practice of turning off the lights when there is nobody in a place. The kitchen lights especially are often left on the whole day, just because the family tends to spend a lot of time there. This also happens in the rest of the house, but we are trying to save money in the kitchen. Do an exercise if you like; take a look at the quantity of electricity you can save by turning the lights off whenever you don't need them.

From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is actually something we can all accomplish, without difficulty. It's concerning being functional, usually.

We hope you got insight from reading it, now let's go back to fillet with asparagus, potato dauphinoise and red wine jus recipe. You can have fillet with asparagus, potato dauphinoise and red wine jus using 23 ingredients and 8 steps. Here is how you achieve it.

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

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

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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