FILET WITH EDELBLU CREAM SERVED WITH ASPARAGUS, MUSHROOMS AND PURÉE

Ingredients 

• 3/4 cup filets

• ⅓ cup edelblu cream

• 5 medium-sized potatoes

• 2 cups milk

•   ½ cup butter

• Nutmeg

• 1 cup champignon mushrooms

• 1 clove garlic

• 4 cups green asparagus

• Extra Virgin Olive Oil

• Salt

• Fresh thyme for decoration

Prepare the purée: wash the potatoes, put them on to boil, with the skins, in unsalted cold water; they will be ready after about 25 minutes. Let them cool. Peep and then mash.  Put the mashed potatoes, a knob of butter and the milk in a casserole dish, and mix well until achieving the desired consistency. Add salt and a pinch of nutmeg. Next, wash the asparagus, keep the tips only, boil them until tender and season with olive oil, salt, and pepper. Now wash the mushrooms, cut them into pieces and cook them in a non-stick pan, with garlic and a dash of olive oil, mixing frequently; add salt to taste. In a non-stick pan, add a dash of olive oil and cook the filets, and last of all spoon on the edelblu cream. Assemble the dish with the filet and the edelblu cream, the purée with the mushrooms and the asparagus above.  Garnish with fresh thyme.