{"id":213,"date":"2020-03-23T13:20:00","date_gmt":"2020-03-23T12:20:00","guid":{"rendered":"http:\/\/faugeron.net\/pave-de-boeuf-poeles"},"modified":"2020-03-15T19:11:57","modified_gmt":"2020-03-15T18:11:57","slug":"pave-de-boeuf-poeles","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=213","title":{"rendered":"Pav\u00e9 de b\u0153uf po\u00eal\u00e9"},"content":{"rendered":"\n<div class=\"wp-block-media-text alignwide\" style=\"grid-template-columns:15% auto\"><figure class=\"wp-block-media-text__media\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"50\" height=\"50\" data-attachment-id=\"2003\" data-permalink=\"https:\/\/faugeron.net\/?attachment_id=2003\" data-orig-file=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-vache-50.png?fit=50%2C50&amp;ssl=1\" data-orig-size=\"50,50\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"veau ou boeuf-50\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-vache-50.png?fit=50%2C50&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2018\/12\/icons8-vache-50.png?resize=50%2C50\" alt=\"\" class=\"wp-image-2003\"\/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"has-normal-font-size\">Pour 4 personnes<\/p>\n<\/div><\/div>\n\n\n\n<ul class=\"wp-block-list\"><li> 4 pav\u00e9s de b\u0153uf (faux filets de 150 gr chaque)<\/li><li> 30 g de beurre <\/li><li> \u00bd carotte <\/li><li> 4 queues de persil <\/li><li> 1 tranche de poitrine de porc fum\u00e9e <\/li><li> \u00bd verre de cognac <\/li><li> \u00bd verre de porto rouge <\/li><li> 1\/4 de bouteille de vin rouge <\/li><li> 1\/4 de litre de bouillon de volaille <\/li><li> 1 cuill\u00e8re \u00e0 soupe d&rsquo;huile d&rsquo;arachide <\/li><li> Sel et poivre du moulin <\/li><\/ul>\n\n\n\n<!--more-->\n\n\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Mettre \u00e0 fondre 30 g de beurre et faire suer \u00bd carotte coup\u00e9e en petits d\u00e9s sur feu doux. Ajouter 4 queues de persil, 1 tranche de poitrine de porc fum\u00e9e coup\u00e9e en d\u00e9s et faire suer \u00e0 nouveau sans coloration.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Mouiller avec \u00bd verre de cognac et le faire r\u00e9duire de moiti\u00e9. Ajouter \u00bd verre de porto rouge et le faire r\u00e9duire d&rsquo;autant. Verser 1\/4 de litre de bouteille de vin rouge, le faire r\u00e9duire de moiti\u00e9. Finir la r\u00e9duction avec 1\/4 de litre de bouillon de volaille et faire r\u00e9duire \u00e9galement de moiti\u00e9. <br \/><\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Assaisonner les 4 pav\u00e9s de b\u0153uf de chaque c\u00f4t\u00e9. Chauffer 1 cuill\u00e8re \u00e0 soupe d&rsquo;huile d&rsquo;arachide et saisir le b\u0153uf de chaque c\u00f4t\u00e9 sur feu vif. R\u00e9server sur une grille afin bien faire diffuser les sucs \u00e0 l&rsquo;int\u00e9rieur, ce qui garantira une viande moelleuse. <\/span><\/p>\n<p>Mixer finement la sauce au vin rouge, la passer au chinois et servir avec les pav\u00e9s de b\u0153uf saignants.<\/p>\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 4 personnes 4 pav\u00e9s de b\u0153uf (faux filets de 150 gr chaque) 30 g de beurre \u00bd carotte 4 queues de persil 1 tranche de poitrine de porc fum\u00e9e \u00bd verre de cognac \u00bd verre de porto rouge 1\/4 de bouteille de vin rouge 1\/4 de litre de bouillon de volaille 1 cuill\u00e8re \u00e0 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[36,14],"tags":[],"class_list":["post-213","post","type-post","status-publish","format-standard","hentry","category-c42-boeuf","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-3r","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/213","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=213"}],"version-history":[{"count":3,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/213\/revisions"}],"predecessor-version":[{"id":2568,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/213\/revisions\/2568"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}