Fillet of beef with Barolo sauce on green asparagus and cherry tomatoes (The perfect dinner)

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cut in half. Wash the rosemary, shake dry and pluck the needles from the twigs. Spread the potatoes on a baking tray coated with oil and season with 1-2 tablespoons of salt. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes

2. 2

   Dab the meat dry and cut it into medallions about 4 cm thick. Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the meat for 3-4 minutes while turning it. Remove the pan and put aside the frying set. Add meat to the potatoes on the baking tray. Cook for 6-8 minutes. Remove, cover lightly with foil and leave to rest for about 10 minutes.

3. 3

   In the meantime, peel and finely dice the shallots for the sauce. Wash the thyme and shake dry. Heat the frying pan again, melt butter in it. Add the shallots and fry for about 3 minutes. Add honey and cranberries and allow to caramelize slightly. Deglaze with wine and stock, bring to the boil and add thyme stems. Let the sauce simmer for about 10 minutes

4. 4

   Meanwhile wash the asparagus, cut off the woody ends. Wash the cherry tomatoes, grate them dry and cut them in half. Blanch asparagus in boiling salted water for about 4 minutes, drain and rinse under cold water. Brush the grill pan with 1 tbsp. oil and heat it up. Fry the asparagus for 3-4 minutes while turning. Add tomatoes to the asparagus after 1-2 minutes. Season everything with salt, pepper and sugar. Remove the thyme stalks from the sauce. Season the sauce with salt and pepper. Arrange meat, vegetables, potatoes and sauce on plates