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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 Healthy Eating Can Be An Easy Option.

Healthy eating is now a lot more popular than it used to be and rightfully so. There are many health conditions related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. While we're constantly being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. A lot of people typically believe that healthy diets require a great deal of work and will significantly change the way they live and eat. Contrary to that information, individuals can modify their eating habits for the better by carrying out a few small changes.

Initially, you must be very careful when you are shopping for food that you don't automatically put things in your shopping cart that you don't wish to eat. For example, if you eat cereal for your breakfast, do you ever look to see what the sugar and salt content is before purchasing? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. By mixing in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a healthy change to your diet.

Hence, it should be somewhat obvious that it's not hard to add healthy eating to your everyday life.

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 only need 23 ingredients and 8 steps. Here is how you do that.

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

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

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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